Prepare to transform your dinner routine with the most magical one-pot wonder that will tantalize your taste buds and simplify your cooking! This One Pot Wild Mushroom, Squash, and Spinach Pilaf is not just a meal—it's a culinary adventure that brings together earthy wild mushrooms, sweet butternut squash, and vibrant spinach in a single, soul-warming dish. Whether you're a busy home cook or a weekend chef looking to impress, this recipe promises restaurant-quality flavor with minimal cleanup and maximum satisfaction.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup brown rice
- 2 cups vegetable broth
- 1 cup wild mushrooms, sliced
- 1 cup butternut squash, diced
- 2 cups spinach
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: brown rice, vegetable broth, wild mushrooms, butternut squash, spinach, onion, garlic, dried sage, salt, and pepper.
- In a medium-sized pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, being careful not to let it burn.
- Next, add the sliced wild mushrooms to the pot and cook for about 5 minutes, stirring occasionally, until they are softened and starting to release their moisture.
- Stir in the diced butternut squash and cook for another 3-4 minutes, allowing it to slightly soften.
- Once the squash has softened, add the brown rice to the pot, stirring well to combine all the ingredients.
- Pour in the vegetable broth and add the dried sage, along with salt and pepper to taste. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 25 minutes, or until the rice is tender and has absorbed most of the liquid.
- After 25 minutes, remove the pot from heat and add the fresh spinach, stirring it into the pilaf. Cover the pot again and let it sit for an additional 5 minutes to allow the spinach to wilt.
- Finally, fluff the pilaf with a fork, taste, and adjust seasoning if necessary. Serve warm and enjoy your One Pot Wild Mushroom, Squash, and Spinach Pilaf!
Tips
- Choose fresh, high-quality wild mushrooms for the most intense flavor. Varieties like shiitake, oyster, or cremini work wonderfully in this recipe.
- For extra depth, consider toasting the brown rice in the pot for 1-2 minutes before adding liquid to enhance its nutty flavor.
- Use vegetable broth at room temperature to ensure even cooking and prevent temperature shock when adding it to the pot.
- Don't rush the sautéing process—taking time to caramelize the onions and mushrooms will build a rich flavor foundation for your pilaf.
- If the pilaf seems too dry during cooking, add a small amount of additional broth to prevent sticking and ensure perfectly cooked rice.
- For a protein boost, consider adding toasted pine nuts or adding some cooked chickpeas when you stir in the spinach.
- Let the pilaf rest for a few minutes after cooking to allow the flavors to meld and the rice to absorb any remaining moisture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
