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Mushroom and Asparagus Pilaf Recipe

Mushroom and Asparagus Pilaf Recipe

8 servings



3 1/3 cups reduced sodium vegetable broth

1 cup dried Chinese mushrooms

1 1/2 cups chopped onions

2 teaspoons each: minced garlic, bouquet grni

1 1/2 pounds cut asparagus

1/4 cup dry sherry or water

2 packages tabbouleh wheat salad mix

1/4 teaspoon hot pepper sauce

Salt and pepper, to taste

4 green onions, thinly sliced

1/4 cup toasted pecan halves


Heat broth to boiling, pour over mushrooms in bowl and let stand until mushrooms are softened, about 10 minutes. Drain, reserving broth. Slice mushrooms, discarding tough stems.


Saute mushrooms, onions, garlic, and bouquet garni in lightly greased large skillet until onions are tender, about 5 minutes. Add asparagus, saute 5 minutes. Add sherry and reserved broth, heat to boiling. Stir in wheat salad mix, reduce heat and simmer, covered, until broth is absorbed and pilaf is tender, 3 to 5 minutes. Stir in hot pepper sauce, season to taste with salt and pepper. Sprinkle with green onions and pecans.

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