Toasted Brown Rice with Mixed Mushrooms, Spinach & Thyme
- 3 tbsp olive oil, divided
- 1/2 cup onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tbsp chopped fresh thyme
- 1 tsp salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 3/4 cup brown rice
- 1/4 cup dry white wine
- 2 cups chicken broth
- 10 oz. cremini mushrooms, sliced
- 3 oz. shiitake mushrooms, sliced
- 2 cups fresh spinach leaves
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Celery stalks (2)
- Cremini mushrooms (10 oz.)
- Garlic (2 cloves)
- Onion (1/2 cup)
- Shiitake mushrooms (3 oz.)
- Spinach, fresh leaves (2 cups)
- Thyme, fresh (1 tbsp)
- Canned Goods
Chicken broth (2 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/2 tsp)
- Olive oil (3 tbsp)
- Salt (1 tsp)
- Pasta & Grains
- Brown rice (3/4 cup)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
Preparation
Read recipe preparation on cookincanuck.com
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Recipe Stats
Published October 7, 2009 (3 years ago).
7 people saved this recipe.
