So It's Not Risotto

   Yesterday I wanted to have a simple supper. I decided to make a rice dish as the main dish, but could I leave well enough alone? Noooooo. After checking out supplies in the pantry and the fridge, I decided to make an almost-risotto-wild-rice-bulgar-thingie-with-asparagas-and-mushrooms.
   I like adding bulgar to rice dishes. It boosts the protein and fiber content without significantly impacting taste or texture. Usually I mix it half and half. So here's how it went together.
     I started with a box of of RiceARoni Long Grain and Wild Rice mix. Ok so sue me. Open the box, pour the grains in a measuring cup, set aside the flavor packet, and throw away the directions on the box. Now, whatever the rice mix measures to (I think it was just about 3/4 of a cup),  pour in an equal part of bulgar. Assuming my memory serves, that would put the measured grains at 1 1/2 cups. You're a smart person... it's not surgery, it's food. Put the grains in a pan and add the flavor packet (I use a covered skillet). Double the amount of liquid as grain. I used 2 3/4 cup water and 1/4 cup whatever white wine was open, and put it into the rice. You can begin heating the rice now, but I waited until I had the asparagus and mushrooms ready.

     I cut 1/2 lb asparagus into 1" pieces and put them in a separate skillet along with a handful of diced mushrooms, sauteed them for a few minutes in some butter, then added them to the rice. Once the rice pan was simmering, I turned it onto low and let it cook for 30 minutes.
    While the rice was cooking, I grated some lemon zest, and a fat 1/2 cup of Parmesan cheese. When the rice was done, I tossed in the lemon zest, the cheese, and served it with a nice salad.
     Was it that perfect creaminess that is risotto? Nope. Did I aggravate my  shoulder with all that stirring? Nope.  Was there any left after dinner? Nope.