Asparagus, Onions, and Mushrooms with Cheese Sauce Over Rice

A recipe from my mom.

Ingredients:

• 1 bunch of asparagus
• 1/2 large onion, chopped (Family Fare)
• 1 small can of sliced portabella mushrooms (Meijer or Family Fare)
• Salt (Amazon) and pepper (Amazon)
• Avocado oil (Amazon)
• 1-1/4 cups of So Delicious Unsweetened Coconut Milk (Amazon) (quart size - larger size packages have sunflower lecithin)
• 1/2 cup King Arthur Gluten Free Measure for Measure Flour (Amazon)
• 1-1/2 cups Our Family Finely Cut Mexican Shredded Cheese (Family Fare)
• 1 cup Basmati rice (Amazon)

Dishes you'll have to wash:

• Pan (10" on Amazon, or 12.5" on Amazon)
• One pot (Amazon) that you reuse twice or two separate pots, one for rice and one for sauce
• Measuring cups
• Spoons

Instructions:

1. Rice:
   1. Add 2-3/8 cups water to a pot and bring it to a boil.
   2. Add 1 cup of basmati rice to water.
   3. Add approximately 1/2 cup of avacado oil to rice.
   4. Once back up to a boil, turn heat down to a simmer and stir periodically to keep the rice from burning but have it soak up as much of the water and oil as possible.
2. Vegetables:
   1. In a pan, add 1/3 cup of avacado oil.
   2. Sauté the asparagus, 1/2 of a large onion (chopped), can of portobello mushrooms (drained), and salt and pepper to taste.
   3. Cook until asparagus is tender.
3. Cheese sauce:
   1. In a separate pot from the rice (or empty it out and reuse it), add 1/2 cup avacado oil.
   2. Add 1-1/4 cup of coconut milk.
   3. Add 1/2 cup gluten free flour, stirring water until it's moist.
   4. Salt and pepper to taste.
   5. Add 1-1/2 cups Mexican shredded cheese.
   6. Cook on low heat until it thickens to the consistency of gravy.
4. Serve on a plate with rice, vegetables, and top with cheese sauce.