Rice pilaf with sautéed mushrooms and greens
This shelf holds one boxed pilaf that does the seasoning work for you, so we layer sautéed mushrooms and wilted greens over it to build a complete weeknight dinner. The rice steams itself while you work on the vegetables.
About 360 calories a serving, 9 g protein, 47 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 8 ounces mushrooms
- 4 ounces fresh spinach or kale
From your shelf
- 1 box heat & eat original long grain & wild rice
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- 2 cloves garlic
- Start the rice according to the package directions in a medium saucepan, which will take about twenty minutes.
- Slice 8 ounces of mushrooms into thirds and mince 2 cloves of garlic. Heat 2 tablespoons of oil in a skillet over medium-high heat and add the mushrooms, stirring occasionally until they release their moisture and brown slightly, about five minutes, while you chop the greens.
- Add the garlic to the skillet and cook for thirty seconds until fragrant, then add 4 ounces of spinach or kale and stir until wilted, about two minutes.
- Season the greens and mushrooms with salt and pepper to taste, then divide the cooked rice between two bowls and top with the vegetable mixture.
Note Swap in any sturdy green—chard, collards, broccoli rabe. Leftovers keep refrigerated for three days and reheat gently with a splash of water. Serve with a squeeze of lemon or a dollop of sour cream.
On the label
WATER, PARBOILED LONG GRAIN RICE, WILD RICE, MALTODEXTRIN, GUM ARABIC, SUNFLOWER OIL, SALT, YEAST EXTRACT, SUNFLOWER LECITHIN, BUTTER (CREAM, SALT), ONION POWDER, GARLIC POWDER, POTASSIUM SALT, SPICES, LACTOSE, NATURAL FLAVOR, NONFAT DRY MILK, TURMERIC (COLOR), CREAM, IRON (III) PHOSPHATE, NIACINAMIDE, THIAMINE MONONITRATE, FOLIC ACID
Near East, entrees, sides & small meals, serving 200 GRM, package 8.8 oz. Ingredients as printed on the label.
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Cooks as rice. Half of it left? Use up the rice.