Mushroom and Wild Rice Bowl Recipe by Tasty

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

½ cup water

½ cup heavy cream

1 McCormick® Brown Gravy Mix Package, (0.87 ounce)

1 teaspoon McCormick® Thyme Leaves, divided

4 tablespoons unsalted butter

½ medium yellow onion, thinly sliced

4 garlic cloves, minced

1 ½ cups thinly sliced shiitake mushrooms

2 cups thinly sliced baby bella mushrooms

2 cups fresh baby spinach

1 cup frozen peas, thawed

1 ½ teaspoons kosher salt

1 teaspoon McCormick® Pure Ground Black Pepper

1 cup uncooked wild rice blend, cooked according to package directions

Directions

Make the gravy: In a small saucepan, combine the water, heavy cream, McCormick® Brown Gravy Mix, and ½ teaspoon McCormick® Thyme Leaves. Whisk continually over medium-low heat until the gravy begins to thicken, about 5 minutes. Set aside and keep warm.

Sauté the veggies: Heat a large skillet over medium heat. Melt the butter and sauté the onions and garlic until tender, about 8 minutes. Add the shiitake and baby bella mushrooms and cook until slightly crispy, about 15 minutes. Add the spinach and cook until wilted, about 3 minutes. Add the green peas, ½ teaspoon McCormick® Thyme Leaves, salt, and McCormick® Ground Black Pepper, and cook for 5 more minutes.

Make the rice mixture: Remove half of the cooked veggies and set aside. Add the cooked wild rice and ¼ cup of the gravy to the skillet and cook for 5 minutes, tossing continuously.

Assemble the bowls: Divide the rice mixture between 4 bowls. Top with the reserved sautéed veggies. Drizzle the gravy over the bowls of rice. Serve immediately.

Enjoy!

Nutrition

• Calories: 406
• Total Fat: 23 g
• Total Carbohydrate: 45 g
• Dietary Fiber: 6 g
• Total Sugars: 6 g
• Protein: 11 g