Ingredients

• 1 ¹⁄₃

  cups
  Lundberg Wild Blend® Rice suggested substitutions
• 1

  tbsp
  olive oil
• 2
  large shallots, diced (about 1¼ cup)
• 1 ³⁄₄

  cups
  low sodium, low fat chicken broth (or vegetable broth)
• 1

  cups
  apple juice
• 2

  cups
  sliced mushrooms (Pantry Friendly: 1 cup dried mushrooms)
• 1
  medium red bell pepper, cored and diced
• 1

  cups
  spinach, torn into bite sized pieces (Pantry Friendly: 1/2 cup frozen spinach)
• ¹⁄₂

  tsp
  dried oregano
• ¹⁄₄

  cups
  golden raisins or dried cranberries
• Salt & pepper to taste
• Optional: Garnish with ¼ cup each: toasted walnuts, feta or bleu cheese

Instructions

1. Heat olive oil and diced shallots in a large saucepot over med-high heat. Cook shallots about 5 minutes; stir in Lundberg Wild Blend® Rice and oregano.
2. Add chicken broth and apple juice, bring to boil, reduce to simmer and cover. Cook for 50 minutes. Remove from heat, stir in mushrooms, spinach, bell pepper, and raisins; steam, with the lid on, for 10 minutes.
3. Add salt and pepper to taste. Garnish with toasted walnuts and feta cheese if desired.