BROWN RICE RISOTTO WITH MUSHROOMS & SPINACH

May 10, 2020 by Renee Tavoularis

Ingredients

1 pound cremini mushrooms, stems removed and thinly sliced
3 sprigs thyme, stems removed
2 tablespoons olive oil, divided
1 cup diced yellow onion
1 cup short-grain brown rice
3 cups vegetable stock or water
3 cups spinach, tough stems removed and roughly chopped
¼ teaspoon sea salt
½ teaspoon ground black pepper

Instructions

• In a large skillet over medium heat, add 1 tablespoon of the oil. When hot, add in the mushrooms and thyme leaves. Sauté for 10 minutes, stirring frequently, until the mushrooms are softened. Remove from the pan and set aside.
• In the same pan over medium-low heat add the remaining olive oil and yellow onion. Cook 5 minutes until softened.
• Place a small saucepan over medium-low heat and pour the vegetable stock or water int the pan. Bring to a low boil before reducing heat to low and covering with a lid.
• Add the brown rice and toast in the pan for 2 minutes, stirring occasionally. Pour in 1 ½ cups of the warm vegetable stock or water. Let simmer for 20 minutes or until the liquid has been absorbed, stirring occasionally.
• Lower the heat to low and pour in ¼ cup of the remaining vegetable stock or water. Stir occasionally until the liquid has been absorbed before adding another ¼ cup of stock. Repeat this process until all of the stock has been used and rice is tender.
• Stir in the spinach and cook for 2 minutes until wilted. Add back the mushrooms and season with the salt and pepper, adding more if necessary, before serving.
• Leftovers can be stored in an airtight container in the fridge for up to 5 days.