Ingredients
Method
1.Heat butter and oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add mushrooms; cook, stirring, until just tender. Stir in rice and lentils; cook, stirring, 1 minute. Add wine; cook, stirring, until liquid is absorbed.
2.Add stock, rind, juice and 2 cups of the water; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, about 20 minutes or until liquid is absorbed and rice is just tender.
3.Meanwhile, cut asparagus in half lengthways, then in half crossways.
4.Stir asparagus, half of the thyme and remaining water into pilaf; cook, covered, over low heat, about 5 minutes or until asparagus is tender.
5.Divide pilaf among serving plates; sprinkle with nuts and remaining thyme.
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