Make flavor, texture and fiber stars at your table with this tasty side dish–a perfect complement to any meal.
Makes 10 servings
|1/3||cup uncooked wild rice|
|1/3||cup uncooked brown rice|
|1/3||cup uncooked long-grain white rice|
|1||can (10-1/2 ounces) reduced-sodium chicken broth|
|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|
- 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.
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||29 %|
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