Springtime Jasmine Rice Salad

• 3/4 cups Brown Jasmine Rice
• 1 cup Low Sodium Chicken Stock
• 15 whole Asparagus Spears, Woody Stems Removed
• 2 Tablespoons Olive Oil, Divided
• 1 whole Shallot, Sliced
• 1 pint Baby Bell Mushrooms, Quartered
• 2 cloves Garlic, Minced
• 1/4 cups Dried Cherries, Coarsely Chopped
• 1/3 cups Dry White Wine
• Salt And Pepper

1. Prepare rice according to directions on package, substituting in the chicken stock for the water. This will most likely take 30-40 minutes.
2. Preheat oven to 400u0b0F. Lay asparagus on a baking sheet and toss with 1/2 tablespoon olive oil and a sprinkle of salt and pepper. Roast for 20-22 minutes.
3. While asparagus is roasting, heat a large skillet oven medium heat. Add 1 tablespoon olive oil and sliced shallot with a pinch of salt. Saute until soft, about 3 minutes. Add in chopped mushrooms, tossing to coat, and let cook for 4-5 minutes until soft and juicy. Stir in garlic and cherries and cook for 30 seconds. Increase heat a bit and add wine, cooking for 2-3 minutes. Reduce heat to low.
4. Toss in rice and asparagus, then serve. Season with additional salt and pepper if needed. Also delicious served cold! This serves about 2-3, but can easily be doubled.

brown jasmine, chicken, olive oil, shallot, bell mushrooms, garlic, ubc, white wine, salt

Taken from tastykitchen.com/recipes/sidedishes/springtime-jasmine-rice-salad/ (may not work)