Toasted Brown Rice with Mixed Mushrooms, Spinach & Thyme Recipe

On one of our first dates, my husband and I went to a charming little restaurant in New York City’s Greenwich Village.  Mushrooms are, hands down, my favorite vegetable so, naturally, I ordered a grilled Portabello mushroom appetizer.  I offered my husband a taste, which he took very willingly and seemed to enjoy.  A couple of dates later, in a true confession kind of moment, my husband revealed that he would be very happy if he never saw a mushroom again. It turns out that he violently detests the little fungi – always has, always will (believe me, I have tried to change his mind).  I felt rather honored that he choked down a mushroom just to impress me.  As a result of my husband’s less-than-amorous feelings towards mushrooms, I don’t tend to cook with them often.  However, when he goes out of town on business, I buy the biggest package of mushrooms I can find and cook dishes such as Mixed Mushroom & Gorgonzola Pizza; Mixed Mushroom, Gorgonzola, & Prosciutto Crostini; and this flavorful, fulfilling rice dish.

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.  Add 1/2 chopped onion, 2 chopped stalks of celery, 2 minced cloves of garlic, and 1 tablespoon chopped fresh thyme. Season with 1/2 salt and 1/4 teaspoon freshly ground black pepper.

Cook until the vegetables are soft and the onion is just starting to brown, 7 to 8 minutes.

Add 3/4 cups brown rice. Toast the rice for about 1 minute, stirring constantly.

Add 1/4 cup dry white wine and stir until the wine is absorbed.

Pour in 2 cups of chicken broth. Stir and bring the mixture to a boil. Cover and reduce the heat to low. Cook for 60-70 minutes, or until all of the liquid is absorbed. Typically, brown rice takes about 45 minutes to cook. However, with the added vegetables, it will take a little longer in this recipe.

Slice 10 ounces of cremini (cremini) and 3 ounces of shiitake mushrooms.

Heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are cooked and slightly browned. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Avoid seasoning the mushrooms with salt earlier in the cooking process, or else the mushrooms will release their liquid.

Stir 2 cups fresh spinach leaves and the mushroom mixture into the cooked rice.

Serve. 

Tagged as: brown rice, mushroom, rice, spinach, thyme