Brown Rice With Cashews, Spinach, And Mushrooms

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
8 oz	227g	Fresh mushrooms - sliced
1 cup	160g / 5.6oz	Brown rice
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh dill
		(or 1 teaspoon dried dill)
1/4 teaspoon	1.3ml	Dried thyme
2 1/2 cups	592ml	Hot beef stock
5 oz	142g	Fresh spinach
1 cup	146g / 5.1oz	Coarsely chopped cashews - divided
4 oz	113g	Shredded Swiss cheese

Recipe Instructions

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 cheese and remaining cashews or garnish each serving with cheese and cashews. This recipe serves 4 to 6.

Source:
GOURMET GRAINS, BEANS, AND RICE by Dotty Griffith (c) 1992 - Taylor Publishing Company, Dallas, TX - 176 pages - $17.95 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest

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