- 2 TBS minced garlic
- 1 medium white onion diced
- 2 TBS light olive oil
- 1 large can mushrooms pieces and stems
- water to equal 4 cups liquid
- palm of fresh ground sea salt (is there any other kind?)
- 2 palms of fresh ground pepper-coarsely ground
- 2 cups brown & wild rice mix
- 1 "bullion" cube each (cilantro, cebolla, aho) you can sub: parsley flakes,onion powder, garlic powder-- I emphasize powder because you've already got salt
- 1 bunch of cleaned and dressed fresh asparagus
- 1 fillet equal to 2 palms of your favorite white fish
- 12 26/30 ct P & D shrimp
- favorite seafood seasoning, Old Bay, Cajun, Paul Prudhome's etc.
In a large electric skillet or a deep skillet on stove top sweat the onion on medium heat until clear and add garlic. Continue for 2 minutes. Decant mushroom water into measuring cup and add water until 4 cups total is reached--add with salt and seasonings except for pepper. Bring contents to a boil. Add rice, stir well and add pepper. Cover and reduce to simmer for 20 minutes. Uncover, plank asparagus over rice, fillet over asparagus in the middle and shrimp along side and dust all with your seafood seasoning. Cover and leave on simmer for 10 minutes. Goes well with any chilled white wine, leaning towards the sweet like moscatos or middle of the road like Chenin Blanc or Pinot Grigio.
- 1 medium white onion diced
- 2 TBS light olive oil
- 1 large can mushrooms pieces and stems
- water to equal 4 cups liquid
- palm of fresh ground sea salt (is there any other kind?)
- 2 palms of fresh ground pepper-coarsely ground
- 2 cups brown & wild rice mix
- 1 "bullion" cube each (cilantro, cebolla, aho) you can sub: parsley flakes,onion powder, garlic powder-- I emphasize powder because you've already got salt
- 1 bunch of cleaned and dressed fresh asparagus
- 1 fillet equal to 2 palms of your favorite white fish
- 12 26/30 ct P & D shrimp
- favorite seafood seasoning, Old Bay, Cajun, Paul Prudhome's etc.
In a large electric skillet or a deep skillet on stove top sweat the onion on medium heat until clear and add garlic. Continue for 2 minutes. Decant mushroom water into measuring cup and add water until 4 cups total is reached--add with salt and seasonings except for pepper. Bring contents to a boil. Add rice, stir well and add pepper. Cover and reduce to simmer for 20 minutes. Uncover, plank asparagus over rice, fillet over asparagus in the middle and shrimp along side and dust all with your seafood seasoning. Cover and leave on simmer for 10 minutes. Goes well with any chilled white wine, leaning towards the sweet like moscatos or middle of the road like Chenin Blanc or Pinot Grigio.
