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1 cup Arborio rice
3 tablespoons Sesame Seed
2 tablespoons olive oil
2 cloves garlic, minced
1 package (8 ounces) sliced cremini or baby
portobello mushrooms
1/2 pound asparagus, ends trimmed and cut into 1-inch
pieces
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
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 seeds; 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, toasted sesame seed, cheese and
salt into rice. Stir in reserved liquid, 1/4 cup at
a
time, until desired creaminess.
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