Prep 10 mins
Cook 1 hr 15 mins
A wonderful combination of flavors. Serves 4 as an entree or 6 as a hearty side. Add grilled tofu chunks for more protein. If you can't afford shitake mushrooms, it would probably be good with creminis. Cooking time includes rice, which you can do ahead of time. I cooked the 2 different kinds of rice together in a rice cooker with lots of water for about an hour. Adapted from The One-Dish Vegetarian by Maria Robbins.
- 2 tablespoons extra virgin olive oil
- 2 large shallots, finely chopped
- 2 garlic cloves, minced
- 8 fresh shiitake mushrooms, stems discarded and caps thinly sliced
- 1⁄2 teaspoon salt
- fresh ground black pepper, to taste
- 2 tablespoons finely minced fresh parsley
- 1 tablespoon finely minced fresh dill
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon thyme leaves (optional)
- 1⁄2 cup vegetable broth or 1⁄2 cup water
- 1 lb asparagus, woody ends snapped off and cut into 1-inch pieces
- 1 1⁄2 cups steamed wild rice
- 1 1⁄2 cups steamed short-grain brown rice
- In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
- Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
- Stir in the rices, mix well, and heat through.
Fantastic! The only thing I'd do in addition is add extra shitake, but then again this may be just me, or it may be that I have small shitakes in this neck of the woods. I did add extra, and I'd put in even more. But I love how the flavors work together, and you can definitely taste the subtle addition that the lemon zest provides. Anyhow, I reduced the overall volume made, and since I used a salt-free vegetarian bullion instead of homemade broth, I added a few wakame seaweed flakes to adjust in some salt. A keeper. PS: made for the Veggie Swap, July 2010.