What You Need:
2 T olive oil
4 lg. shallots, chopped fine
12 fresh shiitake mushrooms, stemmed and cut thin
1/2 t salt
1/8 t pepper
2 T fresh parsley, minced
1 T fresh dill, minced
1 t lemon zest
1/2 C water
1 lb asparagus, trimmed and cut into 1 in pieces
1 1/2 C wild rice, steamed
1 1/2 C cooked brown rice

How to Make It:
Place the olive oil in a large skillet over medium high heat.
When the oil is hot add the shallots and cook 1 minute, stir constantly.
Place the mushrooms in the skillet.
Cook 5 minutes being sure to stir often.
Stir in the salt, pepper, parsley, dill and lemon zest.
Add the water.
Place the asparagus in the skillet.
Cover the skillet and cook until the asparagus is bright green.
Add the steamed wild rice and stir well.
Add the cooked brown rice.
Cook until the rice just starts to become crusty on the bottom.
Once crusted stir well and serve