1 litre (4 cups) Campbell’s Real Stock - Vegetable
1 bunch asparagus, chopped
Creamy Feta cheese, crumbled to serve
Preheat oven to 180°C.
Heat oil in a large flame-proof/oven-proof dish over medium heat. Cook onion for 2 minutes. Add mushrooms and garlic, cook for a further 3 - 4 minutes.
Add rice, cook, stirring for 1 minute. Add Campbell’s Real Stock - Vegetable. Stir well to combine. Bake covered, for 25 mins or until rice is just tender and liquid has almost been absorbed. Add asparagus and stand, covered for 5 mins.