Sautéed Mushroom and Spinach Rice Bowl with Garlic Soy Dressing

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

A hearty vegetarian rice bowl loaded with sautéed mushrooms and spinach tossed in a savory garlic soy dressing for a simple, nourishing meal. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes blends uncooked jasmine rice, water, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 20 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 1 1/2 cups water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
  2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz sliced cremini mushrooms and sauté for 5-6 minutes until golden and browned.
  3. Step 3: Add 3 minced garlic cloves and 4 cups packed fresh spinach to the skillet, cooking for 2-3 minutes until spinach wilts and garlic is fragrant.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 tsp black pepper.
  5. Step 5: Add the cooked rice to the skillet with the mushrooms and spinach, pour the garlic soy dressing over everything, and toss to combine and heat through for 2 minutes.
  6. Step 6: Serve the rice bowl topped with 2 sliced green onions and 1 tbsp toasted sesame seeds for added flavor and crunch.

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Frequently asked questions

How long does Sautéed Mushroom and Spinach Rice Bowl with Garlic Soy Dressing take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Mushroom and Spinach Rice Bowl with Garlic Soy Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Mushroom and Spinach Rice Bowl with Garlic Soy Dressing?

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 with Garlic Soy Dressing for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 with Garlic Soy Dressing 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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