This is another healthy and easy kosher recipe from the Magen David Yeshivah Chef at Home gourmet kosher cookbook(page 206). I made it for a Sukkot meal, but of course its great for any Jewish holiday menu, or Shabbat meal. Since I was voted to cook the meal for the second night of Sukkot (always so HARD because everything has to be done from the day before!) I cooked the rice and the mushrooms in advance, and last minute re-sauteed the mushrooms and adding in the fresh baby spinach till it wilted.
I multiplied this recipe by 4 because I was having a lot of company and I also added in a cup of cooked wild rice which was not in the original recipe.
- 1 cup uncooked brown rice
- 1 cup COOKED wild rice according to the instructions on the bag
- 2 cups Imagine No- Chicken Broth
- 1 medium onion
- 1 pound (total) portobella and button mushrooms, sliced
- 2 teaspoons minced garlic
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 bag fresh cleaned baby spinach leaves
- Combine washed rice and broth in a saucepan and bring to a boil, stir, reduce heat cover and simmer about 45 minutes till cooked.
- In another skillet, saute chopped onion, mushrooms and garlic till tender. Stir in lemon juice and oregano.
- Right before serving, re-heat mushroom mixture and add in spinach until wilted- don’t overcook or you will lose the pretty bright green color of the fresh spinach.
- Toss brown rice with cooked wild rice, and mushroom and spinach mixture. Add salt and pepper to taste.
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