TOASTED SESAME RICE WITH ASPARAGUS AND MUSHROOMS

"Toasted sesame seeds lend a nutty flavor to this quick and easy twist on risotto, which is tossed with some of the season’s best produce."

1 cup Arborio rice
3 tablespoons McCormick® Sesame Seed
2 tablespoons olive oil
2 cloves garlic, minced
1 (8 ounce) package sliced cremini or baby portobello mushrooms
1/2 pound asparagus spears, trimmed and cut into 1-inch pieces
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt

Bring 6 cups water to boil in large saucepan. Add rice; return to boil. Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until rice is tender with a little bite in the center, stirring occasionally. Drain rice, reserving 1 cup of the liquid. Return rice to saucepan. Cover to keep warm.

Meanwhile, heat a skillet over medium heat. Add sesame; cook and stir 3 to 4 minutes or until golden. Immediately pour out of hot pan to avoid over-toasting.

Add oil and garlic to same skillet. Cook and stir on medium heat 1 minute.

Add mushrooms; toss to coat with oil. Cook and stir about 5 minutes or until browned and tender.

Add asparagus; cook and stir 3 to 4 minutes or until tender-crisp.

Stir vegetables, toasted sesame, cheese and salt into rice. Stir in reserved liquid, 1/4 cup at a time, until desired creaminess.

Makes 4 (1-cup) servings

Nutritional Information Per Serving: About 262 Calories, Fat 14g, Protein 11g, Carbohydrates 23g, Cholesterol 10mg, Sodium 562mg, Fiber 2g

Source: McCormick & Company, Inc.