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Spinach Mushroom Rice Recipe

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This recipe for Spinach Mushroom Rice, by , is from MammaJeans Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

carol ratekin


4 C. duck stock or chicken broth
2 T. butter
2 pkg (4 oz) mixed mushrooms
1/2 c. shallots
1 1/2 c. arborio or short grain rice
1/2 c. white wine
4 c. spinach (packed)
s and p
1 c. grated parm. cheese


spinach mushroom rice
CAROL RATEKIN 3/21/16 Flag this message


4 cups Duck Stock or Reduced Sodium Chicken Broth

2 Tbsp Butter

2 pkgs (4 oz) Exotic Mixed Mushrooms (Crimini, Oyster, Shiitake)

1/2 cup Chopped Shallots

1 1/2 cups Arborio or Short Grained Rice

1/2 cup Dry White Wine

4 cups Baby Spinach Leaves, packed

Salt & Freshly Ground Black Pepper

1 cup Freshly Grated Parmesan Cheese


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1. Place stock or broth in a medium saucepan; bring to a simmer over high heat. Reduce heat; keep stock at a gentle simmer.

2. Melt butter in a large, deep skillet over medium-high heat. Add mushrooms and shallots; cook 3 minutes, stirring occasionally. Stir in rice; cook 1 minute. Add wine; cook until wine is absorbed. Add 1 cup broth mixture to skillet. Simmer, stirring frequently, until broth is absorbed. Continue to add broth 1/2 cup at a time, keeping rice mixture at a constant simmer and stirring frequently. Repeat until rice is tender and mixture has a creamy consistency, about 18 minutes. (If necessary, after all of the broth is absorbed add small amounts of hot water until rice is tender).




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