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Add a photoServings: 4
Ingredients
- 1 Tbsp. Butter
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Minced onions
- 1/2 c. Minced celery
- 8 ounce Fresh mushrooms sliced
- 1 c. Brown rice
- 1/4 c. Minced fresh parsley
- 1 Tbsp. Minced fresh dill (or possibly 1 tsp. dry dill)
- 1/4 tsp Dry thyme
- 2 1/2 c. Warm beef stock
- 5 ounce Fresh spinach
- 1 c. Coarsely minced cashews divided
- 4 ounce Shredded Swiss cheese
Directions
- Heat butter and extra virgin olive oil in large skillet over medium heat. Add in onion, celery, and mushrooms. Cook over medium heat till tender. Add in brown rice; cook and stir till rice is golden brown, about 10 min.
- Stir in parsley, dill, thyme, and pepper. Add in beef stock. Bring to a boil, cover, and simmer 45 to 55 min till rice is tender and liquid is absorbed.
- Meanwhile, rinse and dry spinach. Tear off stems and cut or possibly tear leaves into shreds or possibly small pcs. About 5 min before rice is done, quickly add in spinach without stirring. Return lid and cook till rice is done.
- Remove skillet from heat and add in 1/2 c. cashews. Stir in nuts and spinach. Place in 2-qt serving dish. Sprinkle with cheese and remaining cashews or possibly garnish each serving with cheese and cashews.
- This recipe serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 4 servings | |
| Calories 570 | |
| Calories from Fat 275 | 48% |
| Total Fat 32.05g | 40% |
| Saturated Fat 10.96g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 821mg | 34% |
| Potassium 794mg | 23% |
| Total Carbs 53.52g | 14% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.5g | 3% |
| Protein 21.11g | 34% |
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