Mushroom Wild Rice Skillet

• 1.5 cups cooked mushrooms (from about 3 cups raw sliced)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked wild rice
• 1/2 cup cooked onion (from 1 small onion)
• 1 tsp thyme
• 2 cups vegetable broth
• 1 tbsp olive oil

• 3 cups cooked mushrooms (from about 3 cups raw sliced)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked wild rice
• 1 cup cooked onion (from 1 small onion)
• 2 tsp thyme
• 4 cups vegetable broth
• 2 tbsp olive oil

• 4 1/2 cups cooked mushrooms (from about 3 cups raw sliced)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked wild rice
• 1 1/2 cup cooked onion (from 1 small onion)
• 3 tsp thyme
• 6 cups vegetable broth
• 3 tbsp olive oil

• 6 cups cooked mushrooms (from about 3 cups raw sliced)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked wild rice
• 2 cup cooked onion (from 1 small onion)
• 4 tsp thyme
• 8 cups vegetable broth
• 4 tbsp olive oil

1. Warm the olive oil in a skillet over medium high, about 1 minute, until it shimmers.

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2. Add the onion and cook, stirring, 3 to 4 minutes, until soft and translucent.

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3. Add the mushrooms and thyme and cook 6 to 8 minutes, until the mushrooms brown and release then reabsorb their liquid.

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4. Add the spinach and cook, 2 to 3 minutes, until it wilts down and turns glossy.

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5. Stir in the cooked wild rice and the vegetable broth and simmer 4 to 5 minutes, until the broth cooks down and coats the rice.

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6. Season and serve warm.

• Calories370
• Protein14g
• Carbs50g
• Fat15g
• Fiber7g
• Sodium838mg

• Gut Health
• Heart Health
• Eating Well

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