Amazing! Astounding! Surprising! Insert any adjective you’d like to & it’ll fit this recipe! It tastes soooo good & is good for you too!

Yields 4-6 servings

Ingredients:

• 1 – 6 oz. pkg. of Gluten Free & Keto Wild Rice
• 1 T. butter (or Lactose Free, Keto & Paleo Ghee), melted
• 1 T. flour (or coconut flour or almond flour)
• 1/4 tsp. sea salt
• 1/4 tsp. organic black pepper
• 3/4 c. milk (or almond milk)
• 3 oz. low fat cream cheese, softened
• 1 – 15 oz. can of organic asparagus spears, drained (or 10 fresh organic spears, chopped)
• 1 lb. cooked cocktail shrimp
• 1 – 8 oz. can of organic sliced mushrooms
• Organic green onions for garnish (optional)

Instructions:

1. Preheat oven at 350°F.
2. Cook rice according to the package instructions.
3. In a medium saucepan, melt the butter (or Ghee) over low heat. Then mix in the flour, salt & pepper.
4. When bubbly, stir in the milk & cook over medium heat. Stirring constantly with a whisk until thickened. Then add the cream cheese & whip some more until it’s melted & smooth.
5. Cook asparagus until it’s tender.
6. Place it in a casserole dish sprayed with extra virgin olive oil.
7. Mix the shrimp & mushrooms with the rice. Then spoon it all over the asparagus. Top it with the sauce.
8. Bake it for 20 minutes.