This dish has a unique, nutty flavor, and heartiness that makes it a true comfort food. I've made it for a few parties and get-togethers, and it's been a huge crowd-pleaser. Serve it cold or at room temperature on a warm summer day, or hot out of the oven during the colder months. (Serving = ½ cup; Serves 6) Ingredients: 1 box of wild rice 1 large sweet potato, peeled, and cut into 1-inch cubes 1 red onion, diced 1 package of baby bella mushrooms, sliced 8 oz. spinach leaves, roughly chopped Kosher salt, black pepper, and dried thyme to taste Directions: Preheat the oven to 400 degrees. Prepare the rice according to package directions, but reduce the amount of butter to 2 tsp., and use light butter if you can. Season the sweet potatoes with a pinch of kosher salt and black pepper, and few sprinkles of dried thyme. Spray the potatoes with a light coating of cooking spray. Roast in the oven for about 35 minutes or until cooked through, flipping them over halfway during cooking to brown all sides. While the rice and potatoes are cooking, sauté the red onion and mushrooms in a pan coated with cooking spray over medium heat. Add a pinch of salt and black pepper, and another dash of thyme. Cook for about 7-8 minutes, until the vegetables have softened. Add the spinach and cook 2-3 more minutes, until the leaves have wilted. In a large bowl, combine the rice, sweet potatoes, and vegetables. Enjoy!
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Archives
August 2017
Categories
All
|