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Prep Time
15 mins
Total Time
1 h


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
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


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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
14 g
Saturated Fat:
4 g
35 g
3 g
2 g
50 mg
21 g
430 mg