Make-shift Gravy and Beans over Spinach

Ingredients:

1-2 cups of spinach
1/4 cup Lundberg Rice
1/4 cup great northern beans
1/4 cup corn
6 white mushrooms
4 asparagus stalks
Some garlic
Salt & Pepper
Some broth of your choice
Some Parsley
Tsp or 2 of corn starch
You favorite dijon mustard (I used Grey Poupon Country Dijon)

In a non stick pan throw in some EVOO, once hot toss in mushrooms (quartered), asparagus (cut in half) and salt and pepper. Once those babies are pretty much done throw in the garlic, beans, corn and rice. My rice is the same stuff I made earlier this week so it was cold and needed to be heated up, plus I wanted every one dancing together. After about a minute throw in a some broth (1/4-1/2 cup? maybe more maybe less) and a healthy scoop of your mustard. Mix around and let simmer. In a small bowl add a tsp or 2 of corn starch to a tablespoon or two of chicken stock, mix well and toss in the skillet. Mix again, allow to bring to a boil and kill the heat. Now you may be thinking but Megan what about the spinach????!!! Well I am ashamed to say this but I put the spinach on my plate and microwaved it for 45 seconds…GASP I know… I wanted the spinach under this mess of nom and it was the only way I could think of to quickly wilt it. So spinach goes on plate, contents of pan on top and toss some fresh cut parsley on top and you get yourself maybe not the pretties meal but something that was super dooper quick, again cleaning out the fridge AND it was delicious.