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2large shallots, diced (about 1¼ cup)
1 3⁄4cupslow sodium, low fat chicken broth (or vegetable broth)
2cupssliced mushrooms (Pantry Friendly: 1 cup dried mushrooms)
1medium red bell pepper, cored and diced
1cupsspinach, torn into bite sized pieces (Pantry Friendly: 1/2 cup frozen spinach)
1⁄4cupsgolden raisins or dried cranberries
Salt & pepper to taste
Optional: Garnish with ¼ cup each: toasted walnuts, feta or bleu cheese
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 3.5g||4%|
|Saturated Fat: 0.5g|
|Total Carbohydrate: 44g||16%|
|Dietary Fiber: 4g||14%|
- Heat olive oil and diced shallots in a large saucepot over med-high heat. Cook shallots about 5 minutes; stir in Lundberg Wild Blend® Rice and oregano.
- Add chicken broth and apple juice, bring to boil, reduce to simmer and cover. Cook for 50 minutes. Remove from heat, stir in mushrooms, spinach, bell pepper, and raisins; steam, with the lid on, for 10 minutes.
- Add salt and pepper to taste. Garnish with toasted walnuts and feta cheese if desired.