Sautéed Mushroom and Spinach Rice Bowl with Garlic Soy Glaze
Earthy mushrooms and vibrant spinach sautéed in garlic and finished with a savory soy glaze over fluffy rice. This Asian-inspired rice and grain recipe (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 370 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 1/4 cups water
- 2 tbsp olive oil
- 8 oz, sliced cremini mushrooms
- 4 cups, roughly chopped fresh spinach
- 4, minced garlic cloves
- 3 tbsp low sodium soy sauce
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice and 1 1/4 cups water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 8 oz sliced cremini mushrooms and sauté for 5-6 minutes until golden and edges are crispy.
- Step 3: Add 4 minced garlic cloves and 4 cups chopped fresh spinach to the skillet. Cook, stirring frequently, for 2-3 minutes until spinach wilts and garlic is fragrant.
- Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp honey, and 1 tsp toasted sesame oil.
- Step 5: Pour the soy mixture over the mushroom-spinach mixture, stirring to coat evenly. Cook for another 1-2 minutes until the sauce thickens slightly and coats the vegetables. Season with 1/4 tsp black pepper.
- Step 6: Fluff the cooked rice with a fork and divide into two bowls. Top with the sautéed mushroom and spinach mixture and serve warm.
Frequently asked questions
How long does Sautéed Mushroom and Spinach Rice Bowl with Garlic Soy Glaze 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 with Garlic Soy Glaze?
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 with Garlic Soy Glaze?
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 Glaze 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 with Garlic Soy Glaze 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
- ★★★★★
The garlic soy glaze made the mushrooms and spinach absolutely amazing.
- ★★★★★
My kids ate it all without complaining - a huge win!
- ★★★★★
This is my new favorite weeknight dinner! So quick and delicious.
