Sautéed Mushroom and Spinach Rice Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian rice bowl featuring sautéed mushrooms and spinach for a healthy, comforting meal. This general-inspired vegetarian ready in about 30 minutes pairs uncooked jasmine rice, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 5 min Cook: 25 min Serves 2 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
  2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 8 oz sliced cremini mushrooms and cook for 5-6 minutes until golden and moisture evaporates.
  3. Step 3: Add 4 cups chopped fresh spinach, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Stir and cook for 2-3 minutes until spinach wilts. Remove from heat and stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice.
  4. Step 4: Fluff rice with a fork and divide into bowls. Top each bowl with the mushroom and spinach mixture and serve warm.

Frequently asked questions

How long does Sautéed Mushroom and Spinach Rice Bowl take to make?

Total time is about 30 minutes (5 min prep + 25 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 Mushroom and Spinach 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 Mushroom and Spinach 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 Mushroom and Spinach 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 Mushroom and Spinach 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.

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