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–+ servings
mushroom spinach rice in a pan
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4.47 from 75 votes

Spinach Mushroom Rice

Whether you serve it as a vegan main dish or a side dish for chicken, pork, or beef, mushrooms and rice with spinach is a savory, satisfying, easy win.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Grains
Cuisine: American
Keyword: mushroom spinach rice, mushrooms and rice, spinach mushroom rice
Servings: 6
Author: Carolyn Gratzer Cope

Ingredients

  • 1 cup (200 grams) raw brown basmati rice
  • 2 tablespoons (30 ml) olive oil, divided
  • 1 teaspoon fine sea salt divided
  • 1 medium yellow onion minced
  • 1 pound (454 grams) mixed fresh mushrooms (see note 1)
  • 6 cloves garlic minced
  • 5 ounces (142 grams) baby spinach
  • 1 tablespoon (15 ml) soy sauce
  • ¼ cup chopped chives

Instructions

  • Place the rice, 1 tablespoon of the olive oil, and 1/2 teaspoon of the salt into a medium pot with 1 3/4 cups cold water. (See note 2.)
  • Bring to a boil over high heat, then cover, reduce heat to maintain a gentle simmer, and cook until water is absorbed, about 40 minutes.
  • Meanwhile, heat the olive oil over medium-high heat in a wide skillet.
  • Add the onion and cook, stirring occasionally, until it starts to soften, about 5 minutes.
  • Clean and slice the mushrooms. Add them to the pan and cook, still stirring occasionally, until they have reduced in volume by about half and reabsorbed any water they've given off during cooking, about 5 to 7 minutes.
  • Add the garlic and cook, stirring, one minute more.
  • Add the spinach to the pan and cook, stirring, until just wilted.
  • When the rice and the mushroom mixture are both cooked, add the rice to the skillet.
  • Add the soy sauce and chives and stir together gently but thoroughly.
  • Serve warm or at room temperature.

Notes

  1. Use any combination of mushrooms that you like. I often use chanterelles, chestnuts, shiitakes, and oysters. A pound of mushrooms will yield approximately six cups sliced.
  2. Alternatively, you can cook the rice in the Instant Pot like this. It's become my favorite method.
  3. If it's important to you that this dish be gluten-free, be sure to use a certified GF soy sauce. Tamari tends to be a good option since it isn't made with wheat.
  4. Mushroom spinach rice is super make-ahead friendly. It will keep in an airtight container in the fridge for a week and is great warm or at room temperature.

Nutrition

Calories: 204kcal | Carbohydrates: 38g | Protein: 7g | Fat: 4g | Fiber: 5.7g