Mushroom and Wild Rice Bowl
Featuring two types of mushrooms, hearty wild rice, and bright green vegetables, this vegetarian rice bowl is savory and comforting. We’ve amped up a packet of McCormick® Brown Gravy with a little bit of cream and McCormick® Thyme Leaves to create a luscious sauce to pour over the bowl. This is the perfect dish for fall when you’re craving something cozy, but with a big dose of veggies.
Total Time
1 hr
1 hr
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Total Time
1 hr
1 hr
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Ingredients
for 4 servings
- 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
- 1.5 cups thinly sliced shiitake mushrooms
- 2 cups thinly sliced baby bella mushrooms
- 2 cups fresh baby spinach
- 1 cup frozen peas, thawed
- 1.5 teaspoons kosher salt
- 1 teaspoon McCormick® Pure Ground Black Pepper
- 1 cup uncooked wild rice blend, cooked according to package directions
Nutrition Info
- Calories 406
- Fat 23g
- Carbs 45g
- Fiber 6g
- Sugar 6g
- Protein 11g
Estimated values based on one serving size.
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Preparation
- 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!