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10 Minute Asparagus Rice Pilaf


  • 1 bunch asparagus woody ends trimmed & discarded - sliced into 2 inch pieces
  • 1 small onion diced
  • 1/2 cup chopped mushrooms optional - leave out if you don't like mushrooms
  • 3-4 cloves fresh minced garlic OR garlic powder to taste
  • 1 8.8 oz bag whole grain ready rice precooked rice in bags in the rice section
  • 1/4 cup chicken broth.
  • 2-3 tablespoons of olive oil to coat pan
  • salt & pepper to taste


  • In a large skillet, heat enough olive oil to coat the pain, 2-3 tablespoons. Sauté the asparagus for a couple minutes on medium-high heat. Add the onions & mushrooms (if using). Continue cooking for another 5 minutes, until all the veggies are as tender as you like. If you like your veggies super tender, this may be a 15 minute rice pilaf. :)
  • Stir in the garlic, ready rice, chicken broth, salt & pepper. Cook over high heat for another minute or two. Serve.