langostino asparagus & mushrooms rice w/ pomegranate & saffron

Ingredients:

1 lb  Langostino tails, thawed and patted completely dry with paper towels

2 Strips  Thick cut bacon, cut into 1/2" pieces

8-10 oz  Crimini or white mushrooms cleaned, sliced and separated 1/2 for asparagus, 1/2 for Langostinos)

1 Bunch  Green Onions, sliced and whites separated from green stems

3 Cloves Garlic, finely minced

6 TBL    Butter, divided

1/2 Cup  Italian parsley, finely chopped

1 tsp  Sea salt, fine grain, divided

1 Cup    Jasmine rice, rinsed

2 Cups    Chicken broth

1 jar La Maison Signature POMEGRANATE & SAFFRON

How to Prepare:

• Cook Jasmine rice according to directions, substituting chicken broth for water.  (Optional:  add 1 TBL of the butter and 1/2 tsp of the sea salt to the broth before adding the rice.)

• While rice is cooking, add 3 TBL of the butter to a large skillet over medium heat.  As the butter starts to bubble, add half the
      mushrooms and the white onion slices, toss to cover with butter and let cook 3-4 minutes.

• Heat La Maison Signature Sauces Pomegranate & Saffron, keep warm and put aside.

• Remove the onion/mushroom mixture from pan and add the asparagus.  Roll asparagus to brown all sides for approximately
      3-4 minutes.  Add the onion/mushroom mixture back over the top of the asparagus and let cook for approximately 1 more 
      minute.

• Remove to a warmed serving plate.

• Heat wok or high sided skilled to high heat and add the bacon, stirring constantly.  Cook until bacon is crisp.

• Add the green onion slices, minced garlic and mushrooms and toss on high heat for approx. 1-2 minutes.

• Add Langostinos and continue to toss on high heat for 1 minute more.

• Place a serving of rice on pre-warmed plates, place Langostino mixture over rice, and serve asparagus/mushroom mixture on
  the side.