Mushroom and asparagus rice pan

Ingredients for 2 servings:

• 8 stalk(s) asparagus, green
• 2 handfuls of mushrooms
• 1 cup of rice, approx. 200 ml cup content
• some oregano
• some savory
• some thyme stalks
• some salt for the rice
• 100 ml coconut cream (Coconut Cream Cuisine)
• some coconut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegan, vegetarian and gluten-free

Boil salted water for the rice and prepare the rice as usual. In the meantime, trim the mushrooms. Trim the bottom ends of the asparagus. Cut the asparagus into approximately 1 cm long pieces. Place everything in a sieve and rinse well. Heat the coconut oil in a pan and add the mushrooms and asparagus to the pan. Add a little water to cook. This saves fat. Sauté over medium heat until the asparagus is tender enough or just about as firm as you like. Stir occasionally. Sauté the thyme stalks; they add a lovely spicy flavor. Finally, before adding the coconut cream, remove the thyme. Then add the coconut cream to the pan. Season with oregano and savory, if desired. Reduce the heat to low so it’s no longer boiling. In the meantime, the rice is ready. Drain the rice, add it to the pan, and stir well. Serve immediately. Green salad goes well with it.