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About the Author: John Immel, Asheville, NC

Asparagus & Mushroom Rice with Black Pepper

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(4.75 out of 5 stars) 8 reviews
Asparagus & Mushroom Rice with Black Pepper Ayurveda Recipe
Vata pacifyingPitta pacifyingKapha aggravatingDigestive Effects Help
Experiences are Personal
Experiences vary according to the person and constitution. Individual results may vary.
Diaphoretic, Relieves-burning, Soothes-throat, Diuretic
Effect: Rajasic, Alkalizing
Meal: Lunch-Dinner
Recommended for: Spring
Type: Mushrooms, Grains
Style: Western
Occasion: Thanksgiving, Cleanse
Preparation: Boiled
Color: White, Brown, Green

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Pharmacological Effects
About Pharmacological Effects
The list of actions below have not be approved by the FDA and should not be used to treat a medical condition.
Is Asparagus & Mushroom Rice with Black Pepper Good for Me?
Find out by taking this free, easy quiz. You'll learn your body type, and whether Asparagus & Mushroom Rice with Black Pepper is a good fit for you. Time to complete: approximately 1 minute.

ayurvedic perspective

In early spring, your body starts to crave snappy and refreshing textures like fresh asparagus. Asparagus is a strong diuretic to relieve spring water retention.

Nutritious and building for colder temperatures, but light, easy to digest, rice fills the tummy and supports you while the season is still cold. Black pepper clears the respiratory tract of congestion, while asparagus relieves a dry cough.

About Asparagus & Mushroom Rice with Black Pepper

Snappy green asparagus add freshness to earthy, soft mushrooms in rice. Joyful Belly discovered this recipe as a mushroom risotto in a small restaurant off a dark alley in Venice.


1. Place water in a medium pot on high heat.

2. While water is heating to a boil, lightly oil a frying pan and sautee mushrooms one inch apart until browned. Add rice to the frying pan and stir to soak up oil in the pan. Add rice, mushroom, salt and black pepper to the boiling water. Bring to a boil then cover and lower heat to a simmer.

3. Meanwhile chop asparagus in 1/2 to inch long lengths. Place remaining oil in a large pot and sautee asparagus until it turns a bright green.

4. Gently mix asparagus into rice after rice has been cooking at least 7 minutes. If you add asparagus too early, it will turn mushy. If you add asparagus too late, you will crush the grains of rice, leading to an oddly-textured meal.

5. Continue cooking, covered, until rice is soft. Serve and & enjoy!

About the Author

John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful. His online course Balance Your Ayurvedic Diet in a Week provides tools for gracefully healing with Ayurveda to thousands. John also directs Joyful Belly's School of Ayurveda , which specializes in digestive tract pathology & Ayurvedic nutrition. John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.

John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.

John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well.

Comments & Impressions of 'Asparagus & Mushroom Rice With Black Pepper'

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(4.75 out of 5 stars) 8 reviews

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Made this for dinner tonight. It was one of the easiest dinners I ever made, and it was YUMMY. My daughter and I loved it!

- Diane, State college, PA, 03-02-10 (Reply)
so good and so easy to eat. soothing and delicious. filling too.
- Leanne Elliott, 03-12-13 (Reply)
A wonderful easy recipe which tastes fab.
- Tracy Cartland, 03-14-13 (Reply)
Add more depth to the dish by sauteing the asparagus and mushrooms in the oil first. This will add color and flavor. Add the rice to coat with oil and then finally add the water.
- Perry Devaney, Batavia, IL, 04-27-13 (Reply)
Great suggestion - the recipe is updated.
- John Immel, Asheville, NC, 05-01-13 (Reply)
Can I subsitute ghee instead of the oil?
- Liz Miller, Ardsley, NY, 06-19-13 (Reply)
Comment: Great Springtime recipe - Thanks ! My favourite version of asparagus, mushrooms and basmati involves the Ayurvedic method I was taught for making kicharee - first infuse the oil with the healing nutrients from your spices and then the whole surface of each vegetable and grain of rice become saturated with their medicinal benefits. (Wasn't it Hippocrates who said: "Let food be thy medicine and medicine be thy food."?) All you need is two spice seeds: Cumin and Black Mustard Seed plus three powders: Turmeric, Coriander and Asafoetida/Hing Powders. Easily found at Indian Groceries or online, inexpensive and useful in dozens of dishes. First toast cumin and black mustard seeds in the heated oil, then add turmeric, coriander and asafoetida/hing, then add some grated ginger root (takes only 2 minutes to do all of that). Then, toast the washed basmati rice in the oil for 4 minutes and take it from there with the asparagus, mushrooms, water, etcetera. Buono Appetito ! Grazi Bello
- Irene, Ardmore, PA, 02-11-14 (Reply)
Yes, you can use ghee instead of sunflower oil.
- John Immel, Asheville, NC, 02-11-14 (Reply)
Made the mushroom rice/asparagus/with black pepper this night,it was a lovely quick dish. It had soft undertones,slightly oily, crunchy, with a surprise with the heat of the peppers. Filling & easy to make. 10/10 Ann Varley 16/2/14 Seaforth Qld.
- Ann Varley, Seaforth, 02-16-14 (Reply)
This is now a sattvic spring favourite! It is exceptionally great when made with homemade spiced ghee, and fresh peas are a lovely addition.
- Payal, 02-21-14 (Reply)
Forgot to mention: if you want to do this as a one-pot dish, soak the basmati rice in water for up to 24 hours. The rice will cook much faster, so you can saute the mushrooms, then add asparagus, saute, then add the drained rice, saute for a couple of minutes, add water, and cook the vegetables and rice together.
- Payal, 02-21-14 (Reply)
Delicious and satisfying, as well as easy to digest!
- freda blackerby, St louis, MO, 03-19-15 (Reply)
Excellent suggestion
- Rosa Ana, 07-20-15 (Reply)
Enjoyed the recipe/dish. Thanks for tip of using ghee as I did not have sunflower oil (one more oil to the mix?) I cooked until rice was just al dente as I did not want mushy asparagus and I knew I would have leftovers that I would want to reheat (in a pan, not a microwave!) Ate this dish over a bed of baby spinach, cause I had some that needed to be eaten. The pepper was the flavor that lingers, nice. Easy recipe. My advice to myself is to shop where I can buy veggies in bulk rather than prepackaged so I can get the amount I need rather than what the grocer wants to sell.
- Dave Blackburn, Denver, CO, 08-10-15 (Reply)
loved this recipe really taste especially fried with ghee !!
- , 07-23-16 (Reply)

What is Joyful Belly?

Browse recipes and hundreds of other ingredients on this extensive educational website. Joyful Belly helps people confidently choose food that restores their healthy glow, using the ancient technique of Ayurveda. Our extensive collection of online recipes, ingredients, and articles makes health easy. To get started, take the free dosha quiz to find your Ayurvedic body type.

What is Ayurveda?

Learn about Ayurveda from the author of this article and founder of Joyful Belly,
John Immel.

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