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

MMMMM---------------------------SAUCE--------------------------------
      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, saute 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
 
MMMMM