Rice with Asparagus Mushrooms and Toasted Sesame Seed Recipe

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This quick and easy twist on risotto is tossed with asparagus and mushrooms and toasted sesame seeds.
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  • 1 cup Arborio rice
  • 3 tablespoons McCormick® Sesame Seed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 package (8 ounces) sliced cremini (baby bella) mushrooms
  • 1/2 pound asparagus, ends trimmed and cut into 1-inch pieces
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
10 mins
30 mins
1. Bring 6 cups water to boil in large saucepan. Add rice; return to boil. Reduce heat to medium; 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.

2. Meanwhile, heat large skillet on medium heat. Add sesame seed; cook and stir 3 minutes or until golden. Immediately pour out of hot pan to avoid over-toasting.

3. Heat oil in same skillet. Add garlic; cook and stir on medium heat about 1 minute. Add mushrooms; cook and stir about 5 minutes or until lightly browned and tender. Add asparagus; cook and stir 3 to 4 minutes or until tender-crisp.

4. Stir vegetables, Parmesan cheese, toasted sesame seed and salt into rice. Stir in reserved liquid, 1/4 cup at a time, until desired creaminess.
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Nutrition (per serving)
Calories: 262 Calories
Fat: 14 Grams
Protein: 11 Grams
Cholesterol: 10 Milligrams
Carbohydrates: 23 Grams
Sodium: 562 Milligrams
Fiber: 2 Grams

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