Why I Love This Recipe
Portabella mushrooms provide a meaty substitute for steak, for this easy vegan recipe. I admittedly still crave even after being a veg for 10+ years. Claire Galkowski
Ingredients You'll Need
A bag or box of Carolina or Near East long grain and wild rice
4 large Portabello mushrooms
1/4 cup Balsamic vinaigrette dressing
2 tbsp. olive oil
1/2 tbsp. butter
1/3 cup slivered almonds
1 tsp. salt
1 tsp. ground garlic
Wilted spinach (Wash and toss in microwave for a minute or two)
Prepare rice according to package directions
Wash, cut stem, and slice mushrooms into 1/2 inch thick slices
Place in bowl or baking dish and pour dressing over mushroom slices
Heat oil in skillet on medium heat
Drain and reserve dressing, saute mushrooms in oil for 15 minutes, pressing and turning halfway through, pressing again near end of cooking time.
Add back reserved dressing, reduce heat and cook 3 more minutes.
While mushrooms are cooking, stem and wash spinach, mix with salt and garlic, and wilt in microwave 1-2 minutes. Drain liquid into rice (don't waste those nutrients!)
Melt butter in a small skillet on medium heat. Saute almonds 5 minutes, turning frequently, until they begin to turn golden brown.
Add almonds to rice, which should be almost done.
Serve rice, top with wilted spinach and cooked mushrooms.