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Breaded Cremini Mushrooms with Lemon -Asparagus Rice

Brunch, Main Course | March 18, 2015 | By

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Ingredients for a  Breaded Mushrooms:

8-10 ounces whole cremini  mushrooms
3⁄4 cup flour
3 eggs, slightly beaten
2 cup Italian seasoned breadcrumbs

Directions:

Heat the oil in the deep fryer to 375 degrees.
Wash the mushrooms and remove most of the stem.
Pat mushrooms dry with a paper towel.
Coat mushrooms with flour, lightly tap to remove excess flour.
Dip in eggs.
Coat with bread crumbs.
Set on a rack for a few minutes, so batter sets/dries.
Deep fry mushrooms in batches for approximately 3- 4 minutes or until golden brown.

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Ingredients for a Rice :

1 tablespoon olive oil
1/2 cup diced yellow onion (1/2-inch dice)
1 1/2 cups long-grained  rice blend  ( 7 grains)
3 cups vegetable  stock
2 tablespoons unsalted butter
1 lemon slice (1 inch thick)
1 teaspoon minced lemon zest
1 pound fresh asparagus

Directions:

Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the vegetable stock , butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.

Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.

Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

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Georgia Bitay