Asparagus brown rice with EVO oil and shiokoji

Wash the brown rice and drain it well, then put it in a pot and add the water for initial cooking. Cover with a lid and cook over high heat. When it boils, lower the heat and continue cooking for 15-20 minutes. Wash and clean the asparagus, and cut it into small pieces. Place the asparagus in an oiled pan and sauté over medium heat for a few minutes; lower the heat and add one of the two tablespoons of shio koji. Cook over low heat with a lid until cooked to your liking (crispy is best). Check whether the rice has absorbed the water: if you see holes on the surface of the rice, turn off the heat. Leave to rest with the lid on; when the asparagus is cooked, place it on a plate. 

In the same frying pan, put a little olive oil again, add the pre-cooked rice and toss it:

1. Deglaze with wine, if desired.
2. Add another spoonful of shio koji.
3. Add the previously cooked asparagus and toss it together.
4. Gradually add a little hot water, constantly stirring until the rice is fully cooked.
5. Serve with a bit of pepper to taste.

Source: https://www.unagiapponeseincucina.com/riso-integrale-agli-asparagi/