MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asparagus, Mushrooms & Rice With Dijon Cheddar Sauce
Categories: Vegetarian
Yield: 4 Servings

1 1/2 c Uncooked brown rice
3 c Water
1 lb Fresh asparagus
2 tb Butter
1/2 c Onion (1); chopped
3 cl Garlic; minced
1/2 ts Dried dill
1 ts Thyme
4 c Mushrooms; sliced
2 tb Lemon juice
1/2 ts Salt
1 ts Tamari

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1 c Milk
2 1/2 c Sharp cheddar cheese; grated
2 ts Dijon-style mustard
1/8 ts Dried dill

Bring rice and water to a boil in a 2 qt saucepan. Lower heat to a
simmer. Cover and cook until rice is tender and water has been
absorbed (approximately 40 minutes).

Cut the last inch off the bottom of asparagus stalks. Then lightly
peel off the outermost skin of the next 2" of stalk and cut the
asparagus at an angle into 1/2" pieces. Steam asparagus until just
tender.

Preheat oven to 375°F. In a 10" skillet, put 1 tb butter. When
melted, sauté over medium heat onions, garlic, dill, and thyme. When
onions just begin to brown, add mushrooms. When mushrooms are barely
tender, remove from heat. Add this mixture to cooked rice in
medium-sized bowl. Add remaining 1 tb butter, steamed asparagus,
lemon juice, salt, and tamari. Stir well. Place into 4 individual
baking dishes and bake 15 minutes.

Pour milk into double boiler. When it begins to get hot, add the
cheese, stir until melted, then add mustard and dill. Keep hot in
double-boiler.

Top each dish with the mustard-cheese sauce and serve.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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