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
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.
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.
Add shallots and cook for an additional 2 minutes until shallots are tender.
Add wine and cook for another 1-2 minutes until wine is absorbed.
Toss in parsley, thyme and salt and pepper and toss for 1 minute longer. Remove from heat.
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.
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/