Spinach Mushroom Rice

Spinach and mushroom rice in a silver skillet ready to serve..

Bold in flavor, this spinach mushroom rice recipe is a great accompaniment to almost any meal! With hints of garlic, this side dish will be the star of the show!

Print Pin

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: servings

Calories: 282kcal

Author: Betty Davies

Ingredients

2 cups brown rice (380g)
1 tablespoon salted butter
1 tablespoon oil
8 ounces white mushrooms (227g)
2 garlic cloves
5 ounces baby spinach (150g)
salt and pepper to taste

Instructions

Cook the rice according to the package instructions.
You can cook the mushrooms and spinach while you are waiting for the rice to cook.
Slice the mushrooms and mince the garlic.
Add the butter and oil to a skillet on a medium heat on the stovetop. Once hot add the mushrooms and garlic.
Cook, stirring occasionally until the mushrooms are soft and have released their water, this will take around 10 minutes.
Once the mushrooms are cooked, stir in the spinach and cook til wilted.
Add in the cooked rice, combine, and season to taste.

Notes

Cook the rice in salted water to add flavor right from the beginning. Cook the rice according to the package instructions.
The timings in this recipe are for brown rice, white rice will require a shorter cooking time.
Don't slice the mushrooms too thinly, they will shrink when they cook.
If using frozen spinach, thaw it first.
Taste before serving and season with salt and pepper.
If making ahead of time, let cool fully before storing.
Recipe is easily halved.

Nutrition