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Frieda's Spinach and Mushroom Rice

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“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.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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