Sautéed Garlic Spinach and Mushroom Rice Bowl

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A quick sauté of garlic-infused spinach and mushrooms served over steamed rice for a nourishing and simple vegetarian meal. This Asian-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs uncooked jasmine rice, water, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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 uncooked jasmine rice
• 1 1/2 cups water
• 2 tbsp extra virgin olive oil
• 3, thinly sliced garlic cloves
• 8 oz, sliced white button mushrooms
• 5 cups, washed baby spinach
• 3/4 tsp salt
• 1/4 tsp black pepper
• optional, 1/4 tsp red pepper flakes
• 1 tbsp soy sauce

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, bring 1 1/2 cups water to a boil. Add 1 cup uncooked jasmine rice, cover, reduce heat to low, and simmer for 15 minutes until the water is absorbed and rice is tender.
2. Step 2: While the rice cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 8 oz sliced white button mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
4. Step 4: Add 5 cups baby spinach to the skillet along with 3/4 tsp salt, 1/4 tsp black pepper, and optional 1/4 tsp red pepper flakes. Sauté for 3-4 minutes until the spinach wilts and reduces in volume.
5. Step 5: Stir in 1 tbsp soy sauce and cook for another 1 minute until the flavors meld. Serve the spinach and mushroom mixture over the cooked jasmine rice immediately.