1 cup long grain rice

1 chicken bouillon cube

4 ounces button mushrooms, chopped

1 cup spinach, chopped

1 tablespoon butter

1/2 cup ricotta cheese

salt, pepper, Mrs. Grass Table Blend, all to taste

Boil the rice in water with the bouillon cube.  Saute the mushrooms in butter. Season to taste. When mushrooms are done add spinach and stir until wilted. Add vegetables and ricotta to rice. Stir to blend flavors. Taste and adjust seasoning, as needed.

Serves: 4

Tips: This is a great side dish. Or you can make it a one pot dish by adding cooked chicken, steak, shrimp, etc.

Try brown rice, wild rice, or basmati rice. You could also use orzo or cous cous.

Crimini, portobello or shitake mushrooms can be added or substituted.