Rice with mushrooms and steamed asparagus

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Step 1

1. Heat the oil and butter in a large saucepan and saulé the onion for about 2 minutes, until it is almost transparent. Add the mushrooms and herbes de Provence and cook for another 2 minutes. Stir in the rice, chicken stock, salt, and pepper and bring to a boil, stirring occasionally. Cover tightly, reduce the heal to very low, and cook for about 15 minutes, until most of the liquid has been absorbed.

Step 2

2. While the rice is cooking, using a vegetable peeler, peel the lower third of the stalks or cut them off and discard.

Step 3

3. After the rice has cooked for 15 minutes, lay the asparagus on top of it and continue cooking for anolher 10 minutes, or until the asparagus is cooked but still firm.