Sweet Potato Mushroom Wild Rice Stuffing.

Place the wild rice and brown rice in a large pot with 1 teaspoon olive oil and 1 ¾ cups water. Bring to a boil, then reduce heat to low and cover. Cook until tender, about 40 minutes.
While the rice cooks, preheat the oven to 425 degrees F. Place the sweet potatoes, onions, and garlic on a baking sheet and drizzle with a three tablespoons of olive oil. Sprinkle with salt, pepper, and cumin. Roast at 425 degrees F for about 40 minutes, stirring occasionally.
Saute the mushrooms in a tablespoon of olive oil over low heat until tender, about 15 minutes. Drain off excess liquid.
Once the vegetables are done roasting, and the rice is tender, prepare the spinach. Place the frozen spinach in a bowl with a couple of tablespoons of water, and microwave for two minutes or until hot. Drain off water.
Place the roasted vegetables, mushrooms, and spinach in the pot with the cooked rice. Add the sea salt, pepper, cumin, and Italian seasoning. Stir to combine over low heat, and add more seasoning if needed. Enjoy!