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Arborio & Mushroom Fall Side Dish

Y’all. I went through my about 8 different titles before settling on the “side dish” addition. It started as salad…but that was before I tasted it warm. Then I decided that salad was the wrong and perhaps pilaf would be better. But then I tasted it after it had chilled. And I was back to salad. Then I thought this would make the perfect lunch for a chilly fall day. But it’s still really hot here and thought it would make a great chilled lunch for a hot fall day.

See why this was so hard for me.

So I settled on the generic “side dish”…but eat it as you wish, when you want. For breakfast, lunch, dinner, as a side, as a salad. I hope you enjoy it!

P.S. This would be a great gluten-free alternative to stuffing…holidays will be here before we know it!

Arborio & Mushroom Fall Side Dish

Prep Time10 mins
Cook Time20 mins
Servings: 4 persons

Ingredients

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 2 Tbsp. minced onion, or 1 small onion, finely chopped
  • 1 tsp. dried basil
  • 1 cup Arborio rice
  • 2 cups chicken broth (plus 1 cup water)
  • 1 tsp. olive oil
  • 8 oz. baby bella mushrooms, chopped
  • 10 oz. fresh spinach leaves
  • Salt and pepper
  • 1 sweet apple, such as honeycrisp, peeled and chopped

Instructions

  • Heat the butter and olive oil in medium saucepan.
  • Add the onion and basil and saut for 2 minutes.
  • Stir in the arborio rice and then quickly pour in the 2 cups of chicken broth. Bring to a boil and let the broth soak into the rice.
  • Then add the 1 cup of water and continue cooking until it has been absorbed.
  • Meanwhile, saut the mushrooms in the olive oil for 2 minutes, then add the spinach and cook until most of the leaves have wilted. Transfer to mixing bowl.
  • Once the rice has cooked, add to the mixing bowl and combine with the mushrooms and spinach. Season with salt and pepper.
  • Stir in the apple pieces.
  • Serve Arborio & Mushroom Fall Side Dish warm with chicken, or chilled for a quick lunch.

Originally posted on Mushroom Channel here.

Disclosure: I’m a freelance writer for the Mushroom Channel blog. I receive compensation for my time and for ingredients involved in recipe development. Opinions and recipe naming problems are my own.