Servings: 6

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Creamy Spinach and Forest Mushroom Risotto


1 2-ounce package Black Wild Rice
1/2 cup long grain rice
Chicken broth for cooking rice (about 1 1/2 cups)
1/2 of a l0-ounce package frozen chopped spinach, thawed
2 tablespoons butter or margarine
3 ounce Fresh or Dried Frieda’s Wood Ear Mushrooms, cut into bite-size strips
3 Frieda’s Shallots, sliced
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper


Cook the rices separately according to package directions, substituting chicken broth for water. Squeeze the excess moisture form the spinach and chop finely. Melt the butter in a skillet. Sauté the mushrooms and shallots until tender.

When the rices are done, stir them together. Stir in the chopped spinach, sautéed vegetable mixture, nutmeg and pepper. Cook for 2 minutes to heat through.