Baked Parmesan, Asparagus & Mushroom Rice Pilaf

Baked Parmesan, Asparagus & Mushroom Rice Pilaf. This savory side dish starts on the stove top, then bakes to perfection in the oven, resulting in perfect rice every time. A great complement to spring meals!

Step 1

 Preheat oven to 375 degrees. In a large, deep skillet, heat butter until melted.

Step 2

Add mushrooms to skillet and cook until they've released some of their liquid and begin to brown, about 3-4 minutes.  Add onion to the skillet and cook until softened and translucent, another 3-4 minutes.

Step 3

Add asparagus to the mixture and cook for about a minute.  Stir in sliced almonds and rice and cook, stirring until the rice is fragrant and beginning to toast.  Sprinkle with salt and add thyme sprigs. 

Step 4

Add boiling water or broth to the pan, scraping up any brown bits on the bottom.  Cover with a lid or tightly with foil and bake for about 30-35 minutes until the rice is tender.

Step 5

Remove from oven and allow to steam for about 5 minutes before uncovering and fluffing with a fork. Stir in Parmesan cheese. Sprinkle with extra almonds before serving if desired.

Step 5

Get the full recipe  in the post!

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