Skillet Potatoes, Wild Rice and Autumn Vegetables
Servings: 8
Calories: 192kcal
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Ingredients
- 1/4 cup olive oil
- 1/2 cup Red onions diced
- 1/2 cup celery diced
- 1 tbsp garlic minced
- 2 cups Wisconsin potatoes peeled, ½ “ diced
- 2 tbsp olive oil
- 1 cup Butternut Squash peeled , ½ “ diced
- 3/4 cup Carrots ½ “ diced
- 3/4 cup Red bell peppers cut in strips
- 1 tsp salt
- 1/4 tsp Pepper
- 2 cups Hot Tap Water
- 1 cup Mushrooms quartered
- 1 cup Wild Rice cooked
- 4 cups Spinach trimmed, roughly chopped
Instructions
- Heat oil in a large skillet and sauté onions 3 minutes over medium heat. Add celery and garlic, sauté 2 minutes. Add potatoes and squash and additional olive oil. Increase heat to medium high and sear vegetables. Add mushrooms and sauté until they are soft. Add carrots, red peppers, salt and pepper and water.
- Cook uncovered at a lively simmer until water is reduced and vegetables are fork tender. Add spinach and wild rice. Cook until spinach is wilted.
Nutrition
Calories |192kcalCarbohydrates |21gProtein |4gFat |11gSaturated Fat |1gPolyunsaturated Fat |1gMonounsaturated Fat |8gSodium |320mgPotassium |373mgFiber |3gSugar |3gVitamin A |5742IUVitamin C |28mgCalcium |40mgIron |1mg
