Serves 4
| 2 | tablespoons olive oil |
| 12 | ounces button mushrooms, sliced |
| Salt and pepper, to taste | |
| ½ | cup chicken stock |
| 4 | ounces fresh baby spinach, stemmed |
| 4 | cooked chicken thighs, meat shredded |
| 6 | cooked carrots, diced |
| 4 | wedges cooked onions, coarsely chopped |
| 5 | cups cooked brown rice |
1. In a large skillet over medium heat, heat the olive oil. Add the mushrooms, salt, and pepper. Cook, stirring, for 3 minutes.
2. Add the stock and the spinach. Cook, stirring often, for 1 minute, or until the spinach wilts.
Related
3. Add the chicken, carrots, onions, and rice. Cook, stirring often, for
5 minutes or until hot. Taste for seasoning and add more salt and pepper, if you like. Spoon the mixture into 4 shallow bowls. Sally
Pasley Vargas