Frieda's Spinach and Mushroom Rice

From friedas.com. Note: I substituted fresh mushrooms for dried mushrooms because I do not care for the texture of the latter. The original recipe uses Frieda's own 'Dried Pasta Blend Mushrooms which are, according to their website: "...an international combination of Porcini mushrooms from Italy, Yellow Bolet mushrooms from Chile and Trompette mushrooms from France. " If I remember correctly, I tried crimini and chanterelles in addition to one or two oyster mushrooms and really liked the flavor of those three in combination in this dish.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1⁄4 cup wild rice (read *Note)
• 1⁄2 cup long grain rice
•  vegetable broth, to cook rice (or chicken broth)
• 2  tablespoons butter
• 3  shallots, peeled and sliced
• 5  ounces fresh mushrooms
• 5  ounces fresh spinach, chopped
• 1⁄4 teaspoon  freshly grated nutmeg
•  salt, to taste
• 1⁄4 teaspoon  freshly grated black pepper

Directions

1. Cook rices separately in vegetable or chicken broth according to package directions. (*Note: Wild rice usually take close to an hour to cook. If you use long grain *brown* rice then both rice varieties can be cooked together; consequently one less pan to clean).
2. In a skillet on medium heat, melt the butter and sautè the shallots until just they begin to soften. Add the mushrooms and continue cooking for another 1-2 minutes or *just* until the mushrooms begin to soften. DO NOT overcook!
3. When both rices are done cooking, stir in the chopped spinach and sautèed vegetable mixture.
4. Heat through about 1 minute, season with nutmeg, salt and pepper.