Ingredients
Scale
- 1/2 cup wild rice
- 1/2 cup vegetable broth
- 1/4 cup water
- 1/2 organic sweet potato, cut in small cubes
- 1 organic shallot, diced
- 2 cloves organic garlic, minced
- 3–4 organic mushrooms of choice
- 1 Tablespoon olive oil
- 1 Tablespoon organic salted butter
- handful of organic baby spinach, stems removed
- 2 Tablespoons pine nuts
Instructions
- Begin by cooking the rice in the broth and water in a small saucepan. Bring it to a boil, then immediately reduce the heat to a simmer and simmer for 15 minutes. Once the 15 minutes is up, lift the lid and add the spinach to wilt. Cover for 5-10 minutes and fluff with a fork.
- Meanwhile, as the rice is cooking, add the oil and butter to an already hot pan (cast iron preferred). Add the sweet potato, shallots and mushrooms. Season with salt and pepper and cook for 3-4 minutes stirring very little so the veggies can caramelize.
- Add the garlic and continue cooking another 3-4 min or until the sweet potato can be pierced with a fork.
- Add the rice to the veggies and season again if necessary. Top with the pine nuts.
- Plate and enjoy!
Notes
All nutritional information is approximate
Calories 106, Fat 6.5 gr, Cholesterol 0, Sodium 81 mg, Carb 10gr, Fiber 2 gr, Sugar 1 gr, Protein 3 gr
- Prep Time: 5 minutes
- Cook Time: 15 minutes