Sautéed Garlic Spinach and Mushroom Rice Bowl
A quick sauté of garlic-infused spinach and mushrooms served over steamed rice for a nourishing and simple vegetarian meal. This asian-inspired rice & grains (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Sautéed Garlic Spinach and Mushroom Rice Bowl 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 Garlic Spinach and Mushroom Rice Bowl?
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 uncooked jasmine rice from drying out.
Can I substitute ingredients in Sautéed Garlic Spinach and Mushroom Rice Bowl?
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 Garlic Spinach and Mushroom Rice Bowl for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Garlic Spinach and Mushroom Rice Bowl 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.
What others are saying
- ★★★★★
A healthy and tasty meal that's ready in 20 minutes. The garlic is the star here.
- ★★★★★
This dish is a game-changer! The garlic and mushrooms really elevate the spinach and rice. Made it for my family and they loved it.
- ★★★★★
Loved it! So simple and delicious. My kids even ate the spinach without complaining.
