Brown rice pilaf with asparagus


Brown rice pilaf with asparagus

A brown rice recipe with veggies and chicken. Full of flavor.
Prep Time10 minutes
Cook Time45 minutes
Course: Side Dish
Cuisine: American, foraged foods
Keyword: asparagus, bone broth, Brown rice, Chicken and rice soup, mushroom, pilaf, veggies
Servings: 6 people


  • 1 tbsp butter
  • 1 1/2 cup onion, chopped fine
  • 1/2 pound mushrooms, sliced thinly
  • 1 cup brown rice, short grained
  • 2 cups Taking Stock Unsalted Chicken Bone Broth
  • 1/4 tsp grated nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground
  • 1/2 pound asparagus, woody ends snapped off, cut into 1 inch pieces
  • 2 tbsp Swiss cheese, finely chopped


  • Heat the butter in a medium pot or dutch oven. Add the onion and mushroom and saute over medium heat until they begin to brown and soften, 5-8 minutes.
  • Add the rice and stir to coat.
  • Add the Taking Stock Unsalted Chicken Bone Broth, nutmeg, salt and pepper, and bring to a boil. Cover, reduce the heat, and simmer slowly for 35 minutes.
  • Stir in the asparagus, cover, and continue to cook for 5 more minutes, until the asparagus is tender but not overcooked.
  • Stir in the cheese and serve hot.