Ingredients:
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 Tbsp. minced onion, or 1 small onion, finely chopped
- 1 tsp. dried basil
- 1 cup Arborio rice
- 2 cups chicken broth (plus 1 cup water)
- 1 tsp. olive oil
- 8 oz. baby bella mushrooms, chopped
- 10 oz. fresh spinach leaves
- Salt and pepper
- 1 sweet apple, such as honeycrisp, peeled and chopped
Preparation:
Heat the butter and olive oil to medium saucepan. Add the onion and basil and sauté for 2 minutes. Stir in the arborio rice and then quickly pour in the 2 cups of chicken broth. Bring to a boil and let the broth soak into the rice. Then add the 1 cup of water and continue cooking until it has been absorbed. Meanwhile, sauté the mushrooms in the olive oil for 2 minutes, then add the spinach and cook until most of the leaves have wilted. Transfer to mixing bowl. Once the rice has cooked, add to the mixing bowl and combine with the mushrooms and spinach. Season with salt and pepper. Stir in the apple pieces. Serve Arborio & Mushroom Fall Side Dish, warm with some chicken, or chilled for a quick lunch on the run.
Recipe provided by USDA MyPlate Kids Partner Group member: Mushroom Council