• 1 cup red rice
  • 16 oz Therapeutic Chef Beef Bone Broth
  • 1 cup shitake mushrooms, sliced
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 2 cups spinach
  • olive oil
  • sea salt
  • black pepper
  • grated parmesan and fresh parsley (optional) 


In a saucepan, bring broth to simmer over medium heat.  Meanwhile, coat a pan with olive oil and sauté shallots until translucent, about 2 minutes; add garlic and cook another minute. Add rice, stirring to coat with oil for about 2 minutes. Season with salt and pepper.  Add broth one cup at a time until most of the liquid is absorbed.  While the rice is cooking, sauté the sliced mushrooms in olive oil and season with salt and pepper.  When the rice is tender, add the mushrooms and spinach.