Hearty Wild Rice, Mushroom & Spinach Skillet Recipe

INGREDIENTS

1/3 cup uncooked wild rice 1/3 cup uncooked brown rice 1/3 cup uncooked long-grain white rice 1‑1/2 cups water 1 can (10-1/2 ounces) reduced-sodium chicken broth 2 tablespoons margarine 2 cups sliced shiitake mushrooms 2 cups quartered brown mushrooms 2 cups sliced bok choy 2 cups shredded spinach 1/4 cup crumbled feta cheese

PREPARATION:

1. Combine wild rice, brown rice, long-grain white rice, water and chicken broth in medium saucepan. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 45 minutes or until rice is tender.
2. Melt margarine in large saucepan over medium heat. Add mushrooms; cook and stir 3 minutes. Add bok choy and spinach; cook and stir 3 minutes or until greens are wilted.
3. Add rice to greens in saucepan; stir until blended. Sprinkle with cheese just before serving. Garnish, if desired.

This recipe appears in: Rice & Grains NUTRITIONAL INFORMATION: Sodium 117 mg Protein 4 g Fiber 2 g Carbohydrate 19 g Cholesterol 6 mg Saturated Fat 2 g Total Fat 4 g Calories from Fat 29 % Calories 130 DIETARY EXCHANGE: Fat 1/2 Vegetable 1 Starch 1