Ingredients
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2 (5 ounce) packages long grain and wild rice blend (Mahatmas brand)
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1 onion, chopped (yellow works best)
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2 -4 garlic cloves, minced (more or less to your liking)
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3 cups asparagus, chopped in 1 . 5 in pieces (about 1 cluster total)
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14 ounces chopped portabella mushrooms
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1 (8 ounce) can chicken broth
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2 tablespoons olive oil
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2 tablespoons red wine vinegar
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garlic salt (a few dashes to your liking)
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1/2-1 cup pine nuts or 1/2-1 cup sliced almonds
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1 cup craisins
Instructions
- 1. Cook rice according to directions. About 2 minutes BEFORE rice is finished, add craisins and simmer until rice is cooked.
- 2. In a frying pan, add 1 can of broth, garlic, and onion. Simmer for about 2-3 minutes and then add the asparagus until cooked to your liking. Add mushrooms and cook for about 5 more minutes, more or less.
- 3. Drain any remaining broth and mix the onion mix with the rice and craisins.
- 4. Add vinegar & olive oil, mix well. Then add garlic salt and mix.
- 4. If using nuts, place then under a the broiler for a minute or two (watch them carefully so not to burn!) and then add them to the salad.
- 5. This dish can be served hot and is also quite tasty cold for a quick leftover dish!