By Dr. Sarah Cimperman, ND
GLUTEN-FREE
This simple side dish can accompany a wide variety of other courses. I served it with grilled wild salmon, but it would also pair well with grass-fed beef, venison, duck, turkey or chicken. Or make it part of a vegetarian feast.
1 cup dry wild rice, cooked*2 tbsp butter1 medium onion, chopped6 large shiitake mushroom caps, thinly sliced (reserve the stems for stock)2 cloves garlicSea salt 1 cup thawed and drained frozen chopped spinach1/2 cup pine nuts, raw or toasted in a dry skillet over low heatGround peppercorn
* To cook the wild rice, pre-soak it if you have time then simmer it in a generous amount of water with a pinch of sea salt until tender but not mushy, and... More...
