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1
Heat oil in large, heavy skillet over moderate heat 2 minutes.
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2
Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
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3
Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.
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4
Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
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5
Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
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6
Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
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7
Add rice, stir well, and then return to rapid boil.
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8
Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes.
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9
Do not stir.
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10
Fluff rice gently with fork and cool 1 hour.
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11
Do not cover.
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12
Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date.
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13
Set in refrigerator or freezer.
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14
To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water.
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15
Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen.
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16
Fluff with fork and serve.
