I feel full…
L said she wanted something “with rice and asparagus” for supper. So I made up this sort of non-sotto:
Melt 2TB butter and about as much EV olive oil in a pan and put in 1 chopped onion, 2 cloves garlic minced, some mushrooms and a bunch of asparagus on med high heat.
Cook that for a while until the mushrooms are almost done. Next, add enough broth (I used veggie broth for L’s sake) and milk to make things saucy — about 1/4 cup of each…maybe. When that gets up to temperature, stir in some cooked rice. I used brown basmatti I think. It was leftover so I’m not entirely sure…finally, add some parmasan cheese and salt and black pepper. We were surprised how good this one turned out.
More mushrooms would have helped — I only had about half a carton or so left. Also, wine (or maybe sherry?) instead of or in addition to the broth would definitely be better.
