Buttery Garlic Mushroom & Rice with Spinach

 

I love a sexy side dish, don’t you? One that is quick, easy to put together, good enough for company, absolutely delicious, and good for you as well. This recipe is adapted from one that I found online; the original did not have spinach in it. I think the spinach is a nice addition, not just because it adds a touch of color to the combination of rice and mushrooms, but also because it’s good for you. Consider adding any vegetable of your choice if you don’t have spinach on hand, or even if you do. This is a side dish that is good enough to serve as a main.

Buttery Garlic Mushroom & Rice with Spinach

Inspired by South Your Mouth

 12 oz. fresh mushrooms, sliced

3 T. Melissa's minced garlic

1 c. Basmati rice

½ t. freshly ground black pepper

1 T. fresh thyme or ½ t. dried thyme

2 10-oz. cans beef consommé

1 large handful fresh baby spinach

 Sauté mushrooms in butter in a large skillet* over high heat for 5 minutes or until golden brown. Add garlic, rice, pepper, and thyme, reduce heat to medium then continue cooking and stirring for 5 minutes.

 Add mushrooms along with the beef consommé; bring to a boil. Add spinach. Reduce heat to low, cover, and cook for 20 minutes or until rice is tender. Adjust the heat accordingly to maintain a gentle simmer.

When ready to serve, fluff with a fork then garnish with chopped fresh chives if desired.

 *I have been using this Smart Skillet for the past month and LOVE it!

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