• Ingredients:
  • 3 tablespoons olive oil, divided
  • 1 ½ cups wild and long grain rice mixture
  • 1 ½ cup vegetable broth
  • 1 ½ cup water
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • ¼ cup dried cranberries
  • ¼ cup walnut pieces
  • 3 cups baby spinach
  • salt to taste

Don’t let dinner ideas boggle your mind. Look to the FunGuy for a versatile recipe that you cran try tonight!

This wild rice is given a punch with crunchy walnuts, fresh spinach, earthy sliced mushrooms, and then accented with the punch of sweet sour from dried cranberries. Pair it with anything from roasted chicken to a fried egg to make it perfect for your dinner table. 

If just a bowl of this is more your style, we promise it works as is too!

DIRECTIONS:

  1. Heat 1 tablespoon of the olive oil in a medium sized pot over medium-high heat. Add the rice to the pot and stir to coat the rice in the oil. Cook another 5 minutes to lightly toast the rice in the oil, stirring frequently. 
  2. Pour the vegetable broth and water into the pot and stir again. Bring the pot to a boil, cover and reduce heat to low and allow it to cook for 20-25 minutes or until rice is tender. Remove the lid and fluff the rice before preparing the rest. 
  3. Heat the rest of the olive oil in a large saute pan over medium-high heat. Add in the garlic and saute for 1 minute. Add the FunGuy mushrooms and walnuts to the pan and saute them for 4-5 minutes. Add the cooked rice to the pan and stir well to combine. Stir the dried cranberries and spinach leaves into the rice and allow it all to cook together for another 3-4 minutes. Taste and season with salt as necessary. 
  4. Serve immediately. 

Have a Fun meal!