Frieda's Spinach and Mushroom Rice

Name: Frieda's Spinach and Mushroom Rice
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 serving(s)
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

Submitted by COOKGIRl

"From friedas.com. 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: "...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."

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Ready In:: 1hr 10mins
Ingredients:: 10
Serves:: 6

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

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).
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!
When both rices are done cooking, stir in the chopped spinach and sautèed vegetable mixture.
Heat through about 1 minute, season with nutmeg, salt and pepper.