Ingredients

Scale

2 Tablespoons butter or olive oil, divided
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
3/4 cup brown rice
1/2 teaspoon salt
2 cups low sodium chicken, fish or vegetable broth
8 oz. fresh mushrooms, cleaned and sliced
About 2 cups chopped asparagus (8.5 – 9 oz.)
Trader Joe’s 21-Seasoning Salute or your favorite no-salt seasoning
1/4 cup white wine + 1/2 cup water
1 1/2 – 2 cups pre-cooked, chopped seafood of your choice
About 2 Tablespoons EACH: fresh snipped chives and tarragon (or other fresh herbs)
1 teaspoon EACH: Old Bay Seasoning and dried dill
2 – 4 oz. sharp shredded Italian cheese such as Parmesan, Romano or Asiago
Salt & freshly ground pepper, to taste

Instructions

Preheat the oven to 375 F. In an oven-safe saute pan over medium heat on the stovetop, melt 1 Tablespoon butter (or oil), then stir in the onion and garlic and saute until the onion is soft & translucent. Add the rice and cook, stirring frequently until the rice is browned, toasted and fragrant. Add the salt & broth, stir, then cover and bake at 375 F for 1 hour. If the rice is still hard, bake another 20 minutes until it is mostly done.
While the rice is cooking, melt the other Tablespoon of butter or oil over medium heat in a frying pan. Add the mushrooms, season generously with seasoning, then cover and cook for about 5 minutes, uncovering to stir occasionally. When until the mushrooms are brown, tender and juicy, stir in the asparagus. Cook just briefly, then remove from heat.
Set the rice pan back on the stovetop over medium heat and uncover. If any liquid is left in the pan, cook and stir until most of the liquid is gone. Then add 1/4 cup wine, stir and cook until liquid is almost gone again. Repeat with 1/4 cup hot water, stirring until the liquid is mostly gone and repeat with another 1/4 cup of hot water, stirring all the time. As you stir, the “sauce” on the rice should start to become creamy.
When the rice is tender and the liquid is cooked down, stir in the seafood, herbs, seasonings, and asparagus/mushroom mix. Cook until hot, then stir in the cheese. Taste and add salt &/or freshly ground pepper to taste. Serve hot and enjoy!

Notes

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