TOASTED SESAME RICE WITH ASPARAGUS AND MUSHROOMS
Toasted sesame seeds lend a nutty flavor to this quick and easy twist on risotto, which is tossed with some of the season’s best produce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes 4 (1-cup) servings.
Ingredients
• 1 cup Arborio rice
• 3 tablespoons McCormick® Sesame Seed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 package (8 ounces) sliced cremini or baby portobello mushrooms
• 1/2 pound asparagus spears, trimmed and cut into 1-inch pieces
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
Directions
Bring 6 cups water to boil in large saucepan. Add rice; return to boil. Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until rice is tender with a little bite in the center, stirring occasionally. Drain rice, reserving 1 cup of the liquid. Return rice to saucepan. Cover to keep warm.
Meanwhile, heat a skillet over medium heat. Add sesame; cook and stir 3 to 4 minutes or until golden. Immediately pour out of hot pan to avoid over-toasting.
Add oil and garlic to same skillet. Cook and stir on medium heat 1 minute. Add mushrooms; toss to coat with oil. Cook and stir about 5 minutes or until browned and tender. Add asparagus; cook and stir 3 to 4 minutes or until tender-crisp. Stir vegetables, toasted sesame, cheese and salt into rice. Stir in reserved liquid, 1/4 cup at a time, until desired creaminess.
Nutritional Information Per Serving:
About 262 Calories, Fat 14g, Protein 11g, Carbohydrates 23g, Cholesterol 10mg, Sodium 562mg, Fiber 2g
Copyright © 2006 McCormick & Company, Inc. All Rights Reserved.
www.mccormick.com
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