Brown Rice Pilaf with Mushrooms, Asparagus and Lemon

rice pilaf





Cooked Rice:

2 cups water

1 cup brown/wild rice blend

1 pinch sea salt


2 tablespoons olive oil

1 small yellow onion, diced

3 cups mushrooms, sliced

2 cups asparagus, chopped

4 cloves garlic, minced

½ cup fresh flat-leaf parsley, chopped

½ cup fresh basil, chopped

1-2 lemons, zested and juiced (to taste)

Salt and pepper, to taste


1. Bring water to a boil and add rice and salt. Turn the heat to low and let the rice simmer for 50 minutes until cooked. Remove from heat.

2. In a skillet, heat olive oil over medium heat. Add onions and mushrooms and sauté until tender, about 7 to 10 minutes. Add asparagus and garlic, and sauté a few more minutes until the asparagus is just tender. Add rice and heat through, then add parsley, basil, lemon zest and juice, and salt and pepper to taste