INGREDIENTS
5 cups
low sodium chicken stock
1
shallot diced
1 lb
frozen chicken thighs
2 tbsp
olive oil
1/4 cup
shredded parmesan cheese
1 1/2 cups
short grain brown rice
1/2 tsp
salt
1/2 tsp
pepper
1 lb
mushrooms (I used a gourmet blend, but baby bella works well)
1 cup
asparagus spears