Asparagus and portobello mushroom brown rice

It’s asparagus season again! Our local pick-your-own have some exquisite ones and we’ve been enjoying them a lot.

Asparagus and portobello mushroom brown rice

Any good supermarket is now selling British asparagus. Choose British ones because I also saw some skinny Peruvian ones yesterday. The British are chunkier and may not seem as attractive, but they have more taste and vitamins and a smaller carbon footprint.

Asparagus are such a treat that it doesn’t take an over-complicated dish to make them shine. I like how the Spanish cook them in a revuelto (scrambled eggs). Eggs work really well with asparagus and last week I made a quiche with them. This week ,we opted for brown rice.

Asparagus and portobello mushroom brown rice

Serves 4
Preparation: 1 hour

  • 2 bunches asparagus
  • 4 Portobello mushrooms
  • 1 tomato
  • 1 big red onion
  • 1 clove garlic
  • 2 cups brown rice
  • 1 tsp. double tomato concentrate
  • 1 lemon
  • Parmesan
  • Olive oil
  • Salt, Pepper


  1. Cut the asparagus in 1 inch chunks. Steam them with 4 cups of water for 7-10 minutes. Keep the water.
  2. Dice the onion and tomato, cut the garlic finely. Slice the mushrooms, then cut the slices in half. Sweat the onion and garlic in olive oil, add the tomato and then finally the mushrooms. Sweat together for 3-5 minutes and then add the rice. Stir for a couple minutes. Add the asparagus water, the tomato concentrate, salt, pepper and cover.
  3. Bring to boil and cook on low heat for 40 minutes, until the liquid is absorbed completely and the rice is cooked. Add the asparagus and stir.
  4. Serve with the lemon cut in quarters and grated parmesan.

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