Complete recipe
Garlic mushroom & spinach rice
Well-browned mushrooms and wilted spinach over rice, with a savoury garlic finish.
30 minutes3 servingseasylow budget
Ingredients
- Mushrooms300 g · sliced
- Rice1 cup dry · white rice
- Spinach4 cups · washed
- Garlic2 cloves · minced
- Soy sauce · optional1 tbsp · measured
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Rinse the rice.
- Wipe mushrooms clean and slice evenly.
- Wash spinach and mince garlic.
- Rinse the rice. Add to a saucepan with 1½ times its volume of water and a pinch of salt. Bring to a boil, cover and simmer on low for 12–15 minutes, then rest off the heat for 5 minutes. Follow the packet if its variety needs a different ratio or timing.
- Heat olive oil in a wide skillet over medium-high heat. Add mushrooms and cook for 8–10 minutes, stirring occasionally, until browned and their liquid has evaporated.
- Lower the heat and stir in garlic for 30 seconds. Add spinach and stir for 1–2 minutes until wilted.
- Add soy sauce, if using, or season lightly with salt. Serve over the rice.
Cooking and storage notes
- Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
- Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.