Mushroom and Spinach Rice Skillet

Ingredients

• 1 1/2 cup long grain white rice
• 16 oz cremini (baby bella) mushrooms
• 5 oz baby spinach
• 3 cup vegetable broth
• 1 yellow onions
• 4 clove garlic
• 4 tbsp extra virgin olive oil
• 1 1/2 tsp dried thyme
• 2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 lemon

Method

1. 1

   Heat 2 tablespoons olive oil in a deep skillet over medium-high. Add the sliced mushrooms in one layer and leave them 5 minutes to brown, then stir and cook 4 minutes more. Move to a bowl.

2. 2

   Add the remaining oil and the diced onion and cook 5 minutes.

3. 3

   Add the minced garlic, thyme, salt, and pepper for 1 minute, then the rice, stirring to coat it in the oil.

4. 4

   Pour in the broth, bring to a boil, then cover and cook on low for 18 minutes.

5. 5

   Fold the mushrooms and the spinach into the hot rice, cover again, and let sit 5 minutes off the heat.

6. 6

   Finish with lemon juice and a grind of pepper.

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