Easy Spinach Mushroom Rice Recipe (Vegan Friendly)

Did you know that spinach mushroom rice is not only delicious but also super easy to make? In this post, I will show you how to make this satisfying, power-packed meal. Let’s get started!

Simple ingredients

Rice: You can use white rice or brown rice. Leftover rice works the best.

Baby Bella mushroom: Mushroom has that meaty texture, making it perfect for vegetarians or vegans.

Spinach: I used baby spinach for this recipe; you can also use regular spinach.

Garlic cloves and onion: They add a nice fragrance to this dish.

Oil: For sauteing the ingredients. Olive oil and canola oil also works well.

Vegetable broth: You can also use water. Liquid helps everything cook properly without sticking to the pan.

Light soy sauce: For that rich umami flavor.

Salt and black pepper: to taste.

Step-by-step cooking instruction

Washing and chopping vegetables: Start by thoroughly washing the spinach and mushrooms. Once they are clean, slice the mushrooms to your desired thickness. Chop the onion and garlic.

Sautéing Vegetables: Heat the cooking oil in a large skillet or wok and sauté the mushroom slices until they are soft and turn golden brown. Then, add the chopped onions and minced garlic until translucent and fragrant. Toss in the spinach and cook it until it wilts. (you can chop the spinach if you want, I did not)

Mixing through: Mix in the cooked rice and let everything combine together. 

Add the sauce: Stir in the light soy sauce, pour in the vegetable broth, and let everything simmer on medium heat for 3-4 minutes. Sprinkle salt and black pepper to taste.

Serve and enjoy!

Pro tips for spinach mushroom rice

Here are some pro tips for making delicious spinach mushroom rice:

• Use a flavorful broth: Instead of plain water, cook the rice in vegetable broth to infuse it with additional flavor. You can also add herbs or spices to the broth for extra flavors.
• Sauté mushrooms first: Start by sautéing the mushrooms in oil until they release their moisture and develop a golden brown color. 
• Extra flavors with garlic and onions: After the mushrooms are cooked, add minced garlic and diced onions to the pan. Sauté until they become fragrant and translucent, adding extra flavor to the dish. 
• Cook separately: When cooked, mushrooms and spinach release moisture. To prevent the rice from becoming too wet, cook these ingredients separately before adding them to the rice.

Variations of spinach mushroom rice recipe

When it comes to making spinach mushroom rice, there are endless ways to get creative. One of my favorite variations is using a mix of different types of mushrooms, such as shiitake mushrooms and even some dried mushrooms, to add flavor. By combining different kinds of mushrooms, you can bring the dish to a whole new level, making it rich and robust in taste.

You can also swap out the rice for quinoa or couscous.

Another great variation is adding some toasted nuts to this dish. Toasted nuts provide a delightful crunch. These small adjustments can make a big difference in flavors and texture. Feel free to try and explore different customize. 🙂

Final thoughts on spinach mushroom rice

When it comes to making spinach mushroom rice, the possibilities are truly endless. I love the earthiness of mushrooms and fresh baby spinach. The combination of these distinct textures and tastes makes it my favorite side dish.

Long to short, this spinach mushroom rice recipe is a go-to for all foodies. It’s easy to prepare, bursting with flavors, and offers a nutritious twist to regular rice dishes. Try this delicious recipe, and let me know what you think! Happy cooking!

Easy Spinach Mushroom Rice Recipe (Vegan Friendly)

This spinach mushroom rice recipe is easy to prepare, bursting with flavors, and offers a nutritious twist to regular rice dishes.

5 from 13 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 196kcal

Ingredients

• 2 cups cooked rice
• 2 cups baby bella mushrooms
• 3 cups baby spinach
• 2 cloves garlic minced
• 1/2 onion
• 2 tablespoons cooking oil
• 2 tablespoons vegetable broth
• 1 tablespoon light soy sauce
• salt and black pepper to taste

Instructions

• Washing and chopping vegetables: Start by thoroughly washing the spinach and mushrooms. Once they are clean, slice the mushrooms to your desired thickness. Chop the onion and garlic.
• Sautéing Vegetables: Heat the cooking oil in a large skillet or wok and sauté the mushroom slices until they are soft and turn golden brown. Then, add the chopped onions and minced garlic until translucent and fragrant. Toss in the spinach and cook it until it wilts. (you can chop the spinach if you want, I did not)
• Mixing through: Mix in the cooked rice and let everything combine together.
• Add the sauce: Stir in the light soy sauce, pour in the vegetable broth, and let everything simmer on medium heat for 3-4 minutes. Sprinkle salt and black pepper to taste.
• Serve and enjoy!

Nutrition

Calories: 196kcal | Carbohydrates: 30g | Protein: 6.3g | Fat: 7.6g | Saturated Fat: 1.2g | Sodium: 1356mg | Potassium: 348mg | Fiber: 1.9g | Sugar: 3.6g | Calcium: 46mg | Iron: 2mg

Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!