Prep time
10 MIN
Total time
35 MIN
This rice dish is packed with flavour; you’ll never want plain rice again!  Skip the potatoes and try this recipe with your next steak dinner.



  1. Heat oil in a 3 qt. (2.85L) sauté pan over medium heat. Add in onions, sauté for 1 minute, then add in garlic and mushrooms and sauté for 3 minutes stirring often. 
  2. Stir in rice, thyme, salt and pepper, sauté for 1 minute, then slowly add in broth scraping up any browned bits from bottom of pan with a wooden spoon, bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.
  3. Stir in asparagus, cover and continue to simmer 6 more minutes or until desired tenderness is reached. Turn off heat; let stand, covered for 3 minutes. Fluff with fork before serving.

Recipe Tips

  • You can substitute dried thyme with 2 tbsp of fresh thyme. 
  • Try a whole grain option, substitute for a quick-cook brown and wild rice blend instead!
  • Garnish with shaved parmesan.

Recipe Made With

CAMPBELL’S ® Ready To Use Mushroom Broth

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