Rice with Mushrooms and Steamed Asparagus

° Serves 6

For this unusual recipe, rice is cooked until almost done and then asparagus is laid on top of the rice to cook in the steam rising from it. Just remember to use a saucepan that is large enough to accommodate the asparagus.

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1¼ cups coarsely chopped onion (about 6 ounces)
• 2 cups coarsely chopped cremini or portobello mushrooms
• 1 teaspoon herbes de Provence
• 2 cups Carolina rice (about 12 ounces)
• 4 cups light chicken stock, Basic Chicken Stock, or canned chicken broth
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 18 stalks asparagus with firm tips

Heat the oil and butter in a large saucepan and sauté the onion for about 2 minutes, until it is almost transparent. Add the mushrooms and herbes de Provence and cook for another 2 minutes. Stir in the rice, chicken stock, salt, and pepper and bring to a boil, stirring occasionally. Cover tightly, reduce the heat to very low, and cook for about 15 minutes, until most of the liquid has been absorbed.

While the rice is cooking, using a vegetable peeler, peel the lower third of the stalks or cut them off and discard.

After the rice has cooked for 15 minutes, lay the asparagus on top of it and continue cooking for another 10 minutes, or until the asparagus is cooked but still firm.

Serve the asparagus with the rice on individual plates.

Cooking rice and a vegetable together in one pan is a time- and work-saver.