Holy Shit-take ‘Shrooms & Rice!

Shut the Front Door!

Holy Mylanta!

Mother Clucker!

Nuckin’ Futz!

And many more G-rated renditions of the R-rated words you are going to say when you take your first forkful.

You get the idea – this dish is by far one of the best ways I have found to get a HUGELY nutritiously dense bang for your buck.

All of the ingredients combined cost $11.71 – but that’s for 4 servings – so the actual retail price [Bob] is $2.93

*cue syndicated applause*

Just to give you a quick idea of the nutritional density I’m talking about, one serving of Holy Shit-ake ‘Shrooms and Rice gives you about half of your recommended daily value [RDV] for the Vitamins A, D, K, B1 [Thiamin]; Minerals Iron, Magnesium, Selenium, Fiber, and TONS of cold and flu fighting antioxidants.
You also get approx 11 grams of plant/rice-based complete protein which can easily be increased if you choose to add tofu or any other animal-based meat to this dish. The dish actually pairs exquisitely with Shrimp, but I do not recommend that for folks who are watching cholesterol or sodium as the benefits of the protein may not out weight the risks associated with your condition.
Just food for thought. I would be happy to investigate your particular situation, just reach out in the comments below or email direct at write.with.ms@gmail.com

Ok – on to the Recipe!

• Servings: 4
• Time: 15mins
• Difficulty: Easy
• Print

Items Needed

• 8 QT saucepan
• 4 QT sauce pan
• 1 can [150z] light coconut milk
• 1 cup organic wild rice
• 10 cloves of garlic, peeled
• 1 large shallot, chopped
• 1 tbsp Olive Oil
• 1 cup water
• 8 cups fresh spinach [or one 16 oz bag], rinsed
• 1 bag [5 oz] of dried shitake mushrooms

Directions

• Warm the olive oil up in the 8 QT sauce pan on medium heat; place in garlic and shallot
• Allow the garlic and shallots to saute for approx 2 mins; stir as needed
• Add the coconut milk and mushrooms; bring to a brief boil and stir
• Once the mix has boiled for approx 30 seconds, return to low/medium and cover with a lid
• Let stand covered for approx 5 mins
• While you are waiting bring one cup of water to boil in the 4 QT sauce pan and measure out the rice
• Add rice to boiling water
• Drain the coconut milk out of the other pot [secure it in a separate bowl if needed] and add to the 4 QT sauce pan with the rice and existing water
• Stir contents of the 4 QT sauce pan and remove the 8 QT saucepan from all heat
• Allow rice to cook to desired “al-dente-ness” [YES, for the purposes of this article that is definitely a word, bottom line is cook longer for mushier rice, and less for crisper rice] MissFit recommends keeping rice more crisp as it will retain more nutrients and also hold up better as left overs since you will be reheating it, likely, anyways
• Transfer rice into 8QT saucepan [with the garlic and ‘shrooms and shallot]; mix together
• Fold in the fresh spinach, allowing the heat from the rice to wilt it slightly
• Turn all heat sources off
• Transfer your amazing meal on to a plate and enjoy
• Place the remaining 3 servings into a glass or porcelain dish with a a lid [since it is likely still warm, plastic is not recommended]
• Clean pots and utensils like a good chef
• This makes a terrific carry-in lunch for work as well. All those vitamins, minerals, fiber, and protein will keep you satisfied and energized to get through your work day and not venture to the vending machine

~MissFit