Here is a delicious side dish, or dish on its own, of chopped portabella mushrooms and lots of caramelized sweet onions, mixed with fresh chopped spinach, red and green chard, and kale. It can be made to fulfill a vegetarian diet, or to accompany a poultry, beef, wild game, or seafood dish. This recipe is for 8 servings. Here we go…..
Step 1- Caramelize sweet onions
4 teaspoons unsalted butter (if fasting, then use vegetable oil)
4 teaspoons extra virgin olive oil (if fasting, then use vegetable oil)
3 medium sweet onion, chopped
non stick pan or skillet with lid
Saute’ above on medium heat, until onions are soft, and turning slightly brown, about 5 minutes.
Step 2- Add your mushrooms
1/2 pound chopped baby portabella mushrooms
salt and pepper
Next, add your chopped mushrooms, and saute’ another 5 minutes. Lightly add salt and pepper, from left to right of your pan.
Step 3- Add your chopped greens
1 cup baby spinach, cut with kitchen shears or scissors
1 cup red and green chard, cut with kitchen shears or scissors
1 cup baby kale, cut with kitchen shears or scissors
Add above greens, and saute’ until soft, about a couple of minutes, stirring frequently.
Step 4- Add your rice, and liquid
2 cups parboiled rice
4 cups water (you can substitute vegetable stock for the water, and DO NOT use broth if you do so, because then it may be too salty)
4 teaspoons vegetable, chicken, or beef base, or 4 small bouillon cubes (DO NOT use this step if you use stock in above step, because then it will be too salty)
Saute’ rice with your vegetables for a couple of minutes. Add water (or stock), and vegetable, chicken, or beef base or bouillon cubes (only add this if you are not using stock). Bring to a boil, and turn heat to low, cover, and cook for 20-25 minutes. Remove from heat when ready, mix well, let cool, and enjoy !!! Thank you for reading my recipe blog, and please like my Facebook page so you can get more recipes like this when I post them. 🙂