Wild Rice with Wild Mushrooms and Sauteed Spinach
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Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A nutricious and delicious side of wild rice, wild mushrooms and spinach. Make it and a little extra for a dinner party and reheat leftovers during the week
Ingredients
  • 4 cups water or chicken broth (for extra taste)
  • 1 cup wild rice
  • 6 cups assorted wild mushrooms sliced (e.g., oyster, shitake, cremini)
  • 1-2 tbsp butter
  • 2 tbsp shallots, minced
  • ¼ cup white wine
  • 2 tsp parsley
  • 2 tsp thyme
  • Sea Salt and Pepper to Taste
  • 1 tbsp olive oil
  • 8 cups baby spinach
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp butter (optional)
Instructions
  1. Bring rice and water or stock to boil. Reduce to simmer and cook anywhere between 45 minutes to 1 hour, until rice begins to burst open and you can see the grayish-white center of the rice.
  2. Meanwhile, on medium high heat, melt butter in a large saute pan until it begins to just brown. Add mushrooms and saute until the mushrooms release their water and the water evaporates off, approximately 10-12 minutes.
  3. Add shallots and cook for an additional 2 minutes until shallots are tender.
  4. Add wine and cook for another 1-2 minutes until wine is absorbed.
  5. Toss in parsley, thyme and salt and pepper and toss for 1 minute longer. Remove from heat.
  6. Meanwhile, in a large saute pan, heat 1 tbsp olive oil on medium high heat. Add spinach and saute until wilted, about 3-4 minutes. Toss in paprika, garlic powder and salt and pepper. Remove from heat.
  7. Once rice is cooked, drain the rice and add in 1 tbsp butter (optional) and mix in mushrooms and spinach. Serve hot or at room temperature.
Recipe by Weekend Table at https://weekendtable.com/2012/10/02/wild-rice-with-wild-mushrooms-and-sauteed-spinach/