Prep time
10 MIN
Total time
35 MIN
Serves
4
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.

Ingredients

Directions

  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

Did you make this?
Tell us what you think.

Follow Us

CAMPBELL'S NEWSLETTER

Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox