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Wild Rice Mushroom and Spinach Skillet


Make flavor, texture and fiber stars at your table with this tasty side dish–a perfect complement to any meal.

Yield

Makes 10 servings

Ingredients

1/3 cup uncooked wild rice
1/3 cup uncooked brown rice
1/3 cup uncooked long-grain white rice
1-1/2 cups water
1 can (10-1/2 ounces) reduced-sodium chicken broth
2 tablespoons margarine
2 cups sliced shiitake mushrooms
2 cups quartered brown mushrooms
2 cups sliced bok choy
2 cups shredded spinach
1/4 cup crumbled feta cheese

Preparation

  1. Combine wild rice, brown rice, long-grain white rice, water and chicken broth in medium saucepan. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 45 minutes or until rice is tender.
  2. Melt margarine in large saucepan over medium heat. Add mushrooms; cook and stir 3 minutes. Add bok choy and spinach; cook and stir 3 minutes or until greens are wilted.
  3. Add rice to greens in saucepan; stir until blended. Sprinkle with cheese just before serving. Garnish, if desired.

Nutritional Information

Sodium 117 mg
Protein 4 g
Fiber 2 g
Carbohydrate 19 g
Cholesterol 6 mg
Saturated Fat 2 g
Total Fat 4 g
Calories from Fat 29 %
Calories 130

Dietary Exchange

Fat 1/2
Vegetable 1
Starch 1

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