- 1 onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 2 cups wild and brown rice blend
- 1/4 cup dry white wine
- 4 cups vegetable broth
- 2 tsp poultry seasoning
- 1 tsp sea salt
- 1 can chickpeas, drained and rinsed
- 4 cups chopped fresh spinach or 1 bag frozen chopped spinach
In a large frying pan, saute onion, celery, and carrot.
Add rice, stirring constantly for 1 minute.
Add wine and let alcohol evaporate.
Add vegetable broth, chickpeas, poultry seasoning, and salt.
Reduce heat, cover, and let simmer for about 30 minutes, or until most of the liquid has been absorbed.
Add spinach and continue to cook until all liquid has evaporated.
Remove from heat and let sit 10 minutes before serving.