Sometimes, dinner is all about the meat. Oftentimes! But meat can get expensive and honestly, especially around the holidays when it’s all TURKEY and HAM, I crave vegetables.
You’ll notice that I don’t have any other mushroom recipes on my site (save what I have dubbed “my family’s grossest recipe,” oyster dressing). No one else in my little family enjoys mushrooms – yet! I made this for a church potluck. But I may have to invite over some fellow mushroom-lovers (like my brother-in-law) to enjoy it with me sometime soon.
While this version has chicken, it’s really just a side note. The dish is all about the creamy rice and earthy mushrooms. If you are vegetarian, leave out the chicken and sub in vegetable stock. You can also change out the spinach for another veggie of your choosing, like broccoli or peas.
Preheat oven to 350. Spread uncooked rice in the bottom of a 9x13 pan. Bring 2 1/3 cup of stock to a boil in the microwave or on the stovetop; pour over rice. Cover dish tightly with a double layer of foil. Bake for 30 minutes.
Meanwhile, melt the butter in a large skillet. Add onion and cook five minutes, until soft. Add mushrooms and cook a few more minutes, until they start smelling like mushrooms and are golden brown. Add salt, pepper, and thyme leaves and toss.
Add the spinach leaves to the mushroom mix and cook until they are wilted. Add remaining 1 cup stock and chicken to the skillet and simmer for a few minutes.
In a small bowl, mix together cornstarch and 1 Tablespoon half-and-half or cream. Add remaining cream to the skillet, stirring well, then add in the cornstarch slurry. Bring to a low boil and let cook a few minutes until the sauce is thickened.
Pour mushroom mixture evenly over the rice. Recover with foil and cook another 30 minutes, until the rice has absorbed the liquid. Sprinkle with Parmesan cheese and recover with foil for a few minutes until cheese is melted. Serve.