Recipe: Brown Rice with Cashews, Spinach, and Mushrooms

BROWN RICE WITH CASHEWS, SPINACH, AND MUSHROOMS

1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onions
1/2 cup chopped celery
8 ounces fresh mushrooms, sliced
1 cup brown rice, uncooked
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
1/4 teaspoon dried thyme
2 1/2 cups hot beef stock
5 ounces fresh spinach
1 cup coarsely chopped cashews, divided use
4 ounces shredded Swiss cheese

Heat butter and olive oil in large skillet over medium heat. Add onion, celery, and mushrooms. Cook over medium heat until tender.

Add brown rice; cook and stir until rice is golden, about 10 minutes.

Stir in parsley, dill, thyme, and pepper. Add beef stock. Bring to a boil, cover, and simmer 45 to 55 minutes until rice is tender and liquid is absorbed.

Meanwhile, rinse and dry spinach. Tear off stems and cut or tear leaves into shreds or small pieces. About 5 minutes before rice is done, quickly add spinach without stirring. Return lid and cook until rice is done.

Remove skillet from heat and add 1/2 cup cashews. Stir in nuts and spinach. Place in 2-quart serving dish. Sprinkle with Swiss cheese and remaining cashews or garnish each serving with cheese and cashews.

Makes 4-6 servings
Source: Gourmet Grains, Beans, and Rice by Dotty Griffith