In large Dutch oven or stockpot, heat oil over medium-high heat. Saute the onion, celery, carrot and bell pepper for 5-10 minutes before adding the garlic, mushrooms, thyme, white wine and pinch of salt. Cook for a few minutes until the mushrooms start to soften. Add the rice and broth and stir well. Bring to a boil, reduce the heat, cover and simmer for 30 minutes or until the rice is tender. Add the spinach and cook for a few more minutes. Stir in the mild and season to taste with salt and ground black pepper. Serve warm.
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 38 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0.5mg||0 %|
|Sodium 1155.8mg||40 %|
|Potassium 652.6mg||17 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 35.8g|
|Protein 8.4g||12 %|
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Calories per serving: 227
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