Brown Rice Asparagus Casserole
1 cup brown rice
3 cups water
3 large portobello mushrooms, chopped
3 cloves garlic, crushed
3 tablespoons oil blend
1/4 cup walnuts
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 bunch asparagus, lightly steamed and cut into 1-2" pieces
sea salt and pepper, to taste
dash curry powder
sprinkle turmeric, optional
dash lemon juice or balsamic vinegar, optional
1. Cook rice in rice cooker with water until done. Sauté garlic and mushrooms in oil on medium heat for 5-10 minutes. Don't let garlic turn brown. Mushrooms should be golden.
2. Add nuts and sauté another 5 minutes. Watch carefully to avoid burning the garlic or the nuts.
3. Combine mushrooms and nuts with rice, along with cooked asparagus. Season to taste and toss all ingredients.
Very, very delicious!