This tasty side dish has a depth of beefy flavor thanks to the combination of mushrooms and beef broth. It’s relatively fast to make and can be served with almost any meat.
The following serves 2-4:
- 2 cups dry brown rice
- 2 cups low-sodium beef broth
- 1 shallot, diced
- Clove or two of garlic, diced
- Pinch of red pepper flakes
- Olive oil
- 1 package sliced mushrooms, use whatever kind you like
- Baby spinach, half a bag or so
- Handful fresh parsley, chopped
Cook rice according to package directions. For the liquid, use 1 cup of beef broth and water for the rest depending on your package directions (for example, I used minute rice and it called for 1 and 3/4 cup of water – so I used 1 cup of beef broth and 3/4 cup of water).
In a large saute pan over medium heat, saute shallots, garlic and red pepper flakes in a little olive oil until shallots are softened. Add mushrooms, stir, and continue to cook until mushrooms begin to brown all over. Deglaze the pan with 1/4 cup of beef broth. Add spinach and wilt down – you may need to add the spinach in batches until you get all of it wilted. Continue to add a little beef broth at a time as the spinach and mushrooms soak up the liquid.
Add the cooked rice to the saute pan with the mushrooms and spinach, along with the rest of the beef broth (about 1/2 cup). Stir to combine and cook for another a minute or two until the liquid is mostly incorporated. Season with salt to taste and stir in parsley just before serving.