Prep Time: 25 mins Total Time: 25 mins Serves: 4 servings
2 tbsp (30 mL) olive oil, divided
1/2 lb (250 g) sliced mushrooms
1 lb (500 g) ground pork
2 tsp (10 mL) chopped fresh thyme
3 cloves garlic, minced
2 cups (500 mL) Diced Butternut Squash, frozen or fresh (if frozen, thawed)
1 cup (250 mL) basmati rice
2 cups (500 mL) vegetable broth
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) firmly packed Baby Spinach
1 tsp (5 mL) grated lemon zest
4 tsp (20 mL) lemon juice
1/4 cup (60 mL) grated Parmesan cheese
Heat 1 tbsp (15 mL) oil in large skillet over medium heat. Cook mushrooms 5 min. until golden. Transfer to plate.
Heat remaining oil in same skillet. Add pork, thyme and garlic. Cook 5 to 7 min., breaking up pork into small pieces, until golden brown. Stir in butternut squash and rice; cook 2 min. Stir in broth, salt and pepper; bring to a boil. Add reserved mushrooms (and juices) back into skillet. Reduce heat to low. Cook, covered, 15 to 18 min. until squash and rice are tender and liquid is absorbed.
Stir in spinach, lemon zest and juice. Remove from heat; keep covered. Let stand 10 min., fluff with fork. Sprinkle with Parmesan to serve.
Swap other greens such as baby kale or chopped chard for the baby spinach.
Use leftover rice mixture to fill mini or large Portobello mushroom caps. Top with more cheese and bake for quick lunch or appetizer.
Substitute ground pork with turkey.
Substitute rice with quinoa.