This rich mushroom rice, simmered in Better Than Bouillon® Turkey Base and cream, gets a spinach and Parmesan cheese bonus for a festive side dish that’s perfect for any holiday buffet table.
Recipe tags: turkey base, moderate difficulty, side, turkey, stovetop
| 3 tbsp | butter |
| ½ lb | sliced mushrooms |
| 1 | onion, diced |
| 2 | cloves garlic, minced |
| ¼ cup | dry white wine |
| ½ cup | 35% heavy cream |
| 1 tbsp | Better Than Bouillon® Turkey Base |
| 1 cup | quick-cooking wild rice blend medley |
| 4 cups | baby spinach |
| ½ cup | grated Parmesan cheese |
Melt butter in saucepan set over medium-high heat; cook mushrooms, onion and garlic for 5 to 7 minutes or until slightly softened. Stir in wine; bring to boil. Stir in 1 1/2 cups water, cream and Turkey Base.
Bring to boil; stir in rice medley. Reduce heat to medium-low; cover and cook for 10 minutes.
Stir in spinach; cook for 5 to 10 minutes or until rice is tender and saucy, and spinach is wilted. Stir in Parmesan.
Garnish rice with cooked and crumbled bacon or toasted pecans if desired.