Spinach-Mushroom Rice 

My sister-in-law Esther Leah was raving to me about her new rice concoction, made with whatever she has in her fridge. I took her inspiration and ran with it.

SERVES 6 

• 2 cups beef or chicken broth
• 1 cup basmati rice
• 2 Tbsp olive oil
• 1 large onion, diced
• 6 cloves garlic, crushed
• 1 8-oz (225-g) pkg baby bella mushrooms, sliced
• 2 handfuls fresh baby spinach leaves
• 1 tsp kosher salt
• ¹⁄₄ tsp black pepper
• ¹⁄₂ tsp dried thyme leaves
• ¹⁄₂ tsp garlic powder
• ¹⁄₂ tsp umami powder (optional)

Place the broth in a two-quart saucepan and bring to a boil. Add the rice. Lower the heat, cover the saucepan, and allow the rice to simmer for 20 minutes. Remove from heat. While the rice is cooking, heat the olive oil in a large skillet over mediumhigh heat. Add the onion and garlic and saute for 5–7 minutes, until slightly golden. Add the mushrooms and cook until softened and all juices are absorbed, about another 5 minutes. Add the spinach leaves and spices, and cook, stirring, until just wilted. Combine the prepared rice with the vegetables and serve warm.

(Originally featured in Family Table, Issue 683)