- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 6
Ingredients
- 2 tbsp
- olive oil, divided
- 30 mL
- 1/2 lb
- sliced mushrooms
- 250 g
- 1 lb
- ground pork
- 500 g
- 2 tsp
- chopped fresh thyme
- 10 mL
- 3
- cloves garlic, minced
- 2 cups
- Compliments Frozen Diced Butternut Squash, thawed, or diced fresh squash
- 500 mL
- 1 cup
- basmati rice
- 250 mL
- 2 cups
- reduced sodium vegetable broth
- 500 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 2 cups
- firmly packed Compliments Organic Baby Spinach
- 500 mL
- 1 tsp
- grated lemon zest
- 5 mL
- 4 tsp
- lemon juice
- 20 mL
- 1/4 cup
- grated Parmesan cheese
- 60 mL
Directions
Step 1
Heat 1 tbsp (15 mL) oil in large skillet over medium heat. Cook mushrooms 5 min. until golden. Transfer to plate.
Step 2
Heat remaining oil in same skillet. Add pork, thyme and garlic. Cook 5 to 7 min., breaking up pork into small pieces, until golden brown. Stir in butternut squash and rice; cook 2 min. Stir in broth, salt and pepper; bring to a boil. Add reserved mushrooms (and juices) back into skillet. Reduce heat to low. Cook, covered, 15 to 18 min. until squash and rice are tender and liquid is absorbed.
Step 3
Stir in spinach, lemon zest and juice. Remove from heat; keep covered. Let stand 10 min., fluff with fork. Sprinkle with Parmesan to serve.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 340
- Fat:
- 14 g
- Saturated Fat:
- 4 g
- Carbs:
- 35 g
- Fibre:
- 3 g
- Sugar:
- 2 g
- Cholesterol:
- 50 mg
- Protein:
- 21 g
- Sodium:
- 430 mg
