Rice Pilaf with Spinach and Bacon

Spinach, spinach everywhere!  I have loved the beautiful spinach I am getting in my CSA box each week.  It has been some of the best  that I have ever had, but I cannot prepare this every week.  I have to branch out and try something new,even though sitting down with a bowl of this would be quite rewarding. What did I come up with?  It had to be something quick and a dish that could use some of my other CSA goodies, a gorgeous oyster mushroom and an onion.  Anna’s rice pilaf recipe came to mind.  It’s not her original recipe.  I will share it at a another time.  It is quite delicious.  I used it as a side dish, but it could very well work as a main dish.  I have been known to add a little soy sauce and eat a plateful. 

I think I put my spinach to good use this week.  You try it now.

Rice Pilaf with Spinach and Bacon ( adapted from my friend Anna’s recipe)

 makes 4 generous servings

• 1/4 cup butter
• 1 small onion minced
• 1 large  oyster mushroom  chopped( or 1/2 cup of your choice)
• 1 cup uncooked rice
• 2 cups chicken broth
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 colander full of fresh spinach washed and destemmed
• 4 slices cooked and crumbled bacon

Melt butter in medium saucepan add onion and mushroom.  Saute until tender about 5 minutes.  Add rice, stir in chicken broth.  Bring to a boil.  Add salt and pepper.  Cover and reduce heat to simmer.  Simmer for 15- 20 minutes.  Remove from heat and stir in spinach.  Put the lid on for a few minutes. The spinach wilts beautifully.  Add bacon before serving. 

Enjoy,

The Teacher Cooks