Stir-Fried Wild Rice With Asparagus and Mushrooms

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.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
3. Stir in the rices, mix well, and heat through.