Skip to Content
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

Method

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.

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.

Nutritional Facts Per Serving

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