TLC Cooking "Wild Rice, Mushroom and Spinach Skillet"

Wild Rice Mushroom and Spinach Skillet

YIELD Makes 10 servings
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Make flavor, texture and fiber stars at your table with this tasty side dish–a perfect complement to any meal.

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:

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.
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.
Add rice to greens in saucepan; stir until blended. Sprinkle with cheese just before serving. Garnish, if desired.

This recipe appears in: Rice & Grains

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.