Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip some thyme leaves from stems, then chop 1/2 tbsp (1 tbsp). Stir together wild rice medley, chicken stock powder, chopped thyme, 2 cups (4 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt in a medium pot (use a large pot for 4 ppl). Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, thinly slice mushrooms.Trim and discard bottom 1-inch from asparagus.Peel, then mince or grate garlic. Roughly chop parsley.Whisk together miso broth concentrate and 1 cup (2 cup) water. Set aside.Add asparagus, half the garlic and 1/2 tbsp (1 tbsp) oil to a baking sheet. Season with salt and pepper, then toss to combine. Set aside. Pat steak dry with paper towels, then season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side. Remove the pan from heat, then transfer steak to another baking sheet.Roast asparagus in the top of the oven until tender-crisp, 5-8 min.Roast steak in the middle of the oven, until cooked to desired doneness, 5-8 min.** When steak is done, transfer to a cutting board. Cover loosely with foil, then set aside to rest for 5 min.

Meanwhile, heat the same pan over medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add mushrooms and remaining thyme sprig. Cook, stirring occasionally, until softened, 3-4 min. Add remaining garlic and Cream Sauce Spice Blend. Cook, stirring often, until veggies are coated and garlic is fragrant, 1 min.

Slowly add miso broth mixture to the pan. Cook, stirring constantly, until sauce thickens slightly, 2-4 min. Season with salt and pepper, to taste.Carefully remove thyme sprig.

Fluff rice with a fork, then stir in parsley. Thinly slice steak.Divide rice, steak and asparagus between plates. Top steak with mushroom sauce.