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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.


Swap other greens such as baby kale or chopped chard for the baby spinach.
Use leftover rice mixture to fill mini or large Portobello mushroom caps. Top with more cheese and bake for quick lunch or appetizer.
Substitute ground pork with turkey.
Substitute rice with quinoa.
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Nutrition Facts

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