Sautéed Spinach and Mushroom Rice Pilaf
Lightly sautéed fresh spinach and mushrooms combined with fragrant rice for a simple, earthy pilaf. This mediterranean-inspired rice & grains (vegetarian) ready in about 25 minutes pairs long grain white rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup long grain white rice
- 2 cups vegetable broth
- 1 tbsp olive oil
- 8 oz, sliced white button mushrooms
- 4 cups, roughly chopped fresh spinach leaves
- 2 cloves, minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped (optional) fresh parsley
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear, then drain.
- Step 2: In a medium saucepan, bring 2 cups vegetable broth to a boil. Add the rinsed rice, cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed.
- Step 3: While rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced white button mushrooms and sauté for 5-6 minutes until they release moisture and begin to brown.
- Step 4: Add 2 minced garlic cloves and 4 cups roughly chopped fresh spinach leaves to the skillet, cooking for 2-3 minutes until spinach wilts and garlic is fragrant.
- Step 5: Season the sautéed vegetables with 1 tsp salt and 1/2 tsp black pepper, then fold them into the cooked rice. Garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Sautéed Spinach and Mushroom Rice Pilaf take to make?
Total time is about 25 minutes (5 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Spinach and Mushroom Rice Pilaf?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in Sautéed Spinach and Mushroom Rice Pilaf?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Spinach and Mushroom Rice Pilaf for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Spinach and Mushroom Rice Pilaf vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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