It's still not something that I cook with too often, but when Hubby and I went grocery shopping last weekend, I thought, "What the heck? Why not."
And so, this happened.
I also had a family pack of sliced baby portobellos that were calling my name, so they joined the party.
Then I realized almost at the end of the dish that rice would be perfect in this, so I huffed and puffed and made a little bit of rice last-minute--it really made the dish, to be honest. Sometimes the last minute ideas are the best!
I've gotta work on shorter recipe names.
FYI, re-heated asparagus does not taste as good as freshly steamed asparagus, so keep that in mind for leftovers!
Let's get down to it:
Prep time: < 5 minutes
Cook time: 20-25 minutes
Serves: 2-3
Ingredients:
1/2 bunch of asparagus
1 cup baby portobello mushrooms
2 Quorn "chicken" cutlets, cooked
1/2 cup brown rice, cooked
1 cup vegetable bouillon
2 tablespoons flour
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chives (dried)
Salt, to taste
1 tablespoon shredded parmesan cheese, to serve
Directions:
1. Get those asparagus out, and chop off the ends, since they can be woody.
Chop the remaining stalks into bite-sized pieces. (Ignore the big pieces you see here, I realized my mistake later.)
Pop those bad boys into a steamer...
...for about 5 minutes, until the asparagus is nice, tender and bright green. Turn off the heat and set aside.
Does anybody else think it's neat how much brighter veggies get when you steam them? I think they're gorgeous!
2. Add your bouillon cube to a skillet of boiling water. You can make it ahead and add it already done if you like, but I enjoy the sizzle the water in the shallow pan makes.
Next, add the flour and whisk until fully combined--Or at least almost combined...mine was stubborn. It worked itself out as the rest of the dish cooked.
If you're gluten intolerant, I would guess you could use cornstarch instead, and have a similar effect and flavor.
3. Reduce your heat to medium-low and pop in your mushrooms. These came pre-sliced, but I did break the bigger ones in half.
Cook for about 5 minutes, until the mushrooms are getting tender. This concoction tastes almost exactly like mushroom soup, actually.
4. Add in your asparagus.
And your chicken.
Mix it all up.
Since everything is fully cooked at this point, you can take this off the stove now. I personally wanted it to get nice and tender, so I left it on another 5 minutes or so.
5. Prepare your rice. You can use more rice if you want, but I didn't want the rice to take over too much.
Plop about half of the rice into a bowl.
Put a heaping spoonful of the asparagus and friends in a bowl.
Top with a bit o' parmesan.
And enjoy!
Looks like another great recipe! One of these days I will actually get into the kitchen and make some:-) You are a great cook just like your dad!
ReplyDeleteAww, thank you. :)
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