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Frieda's Spinach and Mushroom Rice

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“From Note: I substituted fresh mushrooms for dried mushrooms because I do not care for the texture of the latter. The original recipe uses Frieda's own 'Dried Pasta Blend Mushrooms which are, according to their website: " 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.”
1hr 10mins

Ingredients Nutrition


  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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