Frieda's Spinach and Mushroom Rice |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From . Note: I substituted fresh mushrooms for dried mushrooms because I do not care for the texture of the latter. an international combination of Porcini mushrooms from Italy, Yellow Bolet mushrooms from Chile and Trompette mushrooms from France. If I remember correctly, I tried crimini and chanterelles in addition to one or two oyster mushrooms and really liked the flavor of those three in combination in this dish. Ingredients:
1/4 cup wild rice (read *note) |
1/2 cup long grain rice |
vegetable broth, to cook rice (or chicken broth) |
2 tablespoons butter |
3 shallots, peeled and sliced |
5 ounces fresh mushrooms |
5 ounces fresh spinach, chopped |
1/4 teaspoon freshly grated nutmeg |
salt, to taste |
1/4 teaspoon freshly grated black pepper |
Directions:
1. Cook rices separately in vegetable or chicken broth according to package directions. (*Note: Wild rice usually take close to an hour to cook. If you use long grain *brown* rice then both rice varieties can be cooked together; consequently one less pan to clean).
2. In a skillet on medium heat, melt the butter and sautè the shallots until just they begin to soften. Add the mushrooms and continue cooking for another 1-2 minutes or *just* until the mushrooms begin to soften. DO NOT overcook!
3. When both rices are done cooking, stir in the chopped spinach and sautèed vegetable mixture.
4. Heat through about 1 minute, season with nutmeg, salt and pepper.
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