Sautéed Spinach and Mushroom Rice Bowl

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A wholesome rice bowl featuring sautéed mushrooms and spinach with garlic, perfect for a quick vegetarian meal. This Asian-inspired vegetarian recipe, 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 290 calories and feeds 3, 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 3 Asian cuisine 290 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup uncooked jasmine rice
2 cups water
2 tbsp olive oil
3, minced garlic cloves
4 cups baby spinach
8 oz, sliced cremini mushrooms
1 tbsp soy sauce
1/4 tsp black pepper
1 tsp, toasted sesame seeds

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium saucepan, combine 1 cup uncooked jasmine rice and 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
Step 2: While the 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.
Step 3: Add 8 oz sliced cremini mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until mushrooms are golden and their moisture has evaporated.
Step 4: Add 4 cups baby spinach to the skillet and cook for 2-3 minutes until wilted. Stir in 1 tbsp soy sauce and 1/4 tsp black pepper, cooking for another minute to combine flavors.
Step 5: Fluff the cooked rice with a fork and divide into bowls. Top with the sautéed spinach and mushrooms, then sprinkle 1 tsp toasted sesame seeds over each serving before serving.