Mushroom and Spinach Brown Rice Pilaf
Nutty brown rice absorbs savory mushroom broth, studded with golden creminis and wilted spinach. Garlic, thyme, and a splash of white wine create deep flavor—wholesome, fiber-rich side or main ready in 45 minutes.
Why You’ll Love This Recipe
This mushroom and spinach brown rice pilaf transforms humble grains into a nutrient powerhouse—chewy brown rice delivers sustained energy and fiber, while meaty mushrooms release umami depth and spinach sneaks in iron and vitamins. A light sauté in olive oil keeps it heart-healthy, and the one-pot method means minimal cleanup with maximum flavor. Naturally vegan, gluten-free, and under 300 calories per serving, it’s perfect as a side for grilled proteins or a satisfying plant-based main. Kids love the familiar rice texture, adults appreciate the sophisticated layers—meal prep friendly and reheats beautifully. One pot, zero fuss, healthy comfort upgraded.
Recipe Tips and Tricks
- Toast Rice → Boosts nutty flavor.
- Mushroom Liquid → Deglaze for depth.
- Low Simmer → Even absorption.
- Spinach Last → Retains color.
- Wine Optional → Non-alcoholic sub works.
- Fluff & Rest → Perfect texture.
- Broth Hot → Faster cooking.
- Parmesan Optional → Vegan or light.
Mushroom and Spinach Brown Rice Pilaf
Nutty brown rice with mushrooms and spinach—healthy, flavorful pilaf in 45 minutes.
Ingredients
- ¼ cup dry white wine (or broth)
- 1 cup long-grain brown rice
- 1 medium onion, diced
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- 12 oz cremini mushrooms, sliced
- 2½ cups vegetable broth
- 3 cloves garlic, minced
- 5 oz baby spinach
- Salt & pepper to taste
Instructions
- Prep Station → Dice onion, slice mushrooms, mince garlic, strip thyme—measure rice and warm broth.
- Toast Rice → Heat oil in large pot medium; add rice—stir 2 minutes until nutty and coated.
- Soften Onion → Add onion with pinch salt; cook 5 minutes until translucent and sweet.
- Mushroom Sear → Increase heat; add mushrooms in one layer—cook 5 minutes until golden.
- Garlic & Herb → Stir in garlic and thyme; cook 1 minute until fragrant.
- Deglaze Magic → Pour wine around edges; scrape fond—reduce by half (2 minutes).
- Broth Base → Add warm broth; bring to boil—reduce to low simmer.
- Cover & Cook → Cover tightly; simmer 25-30 minutes until rice tender and liquid absorbed.
- Spinach Wilting → Remove lid; fold in spinach off-heat—residual steam wilts perfectly.
- Fluff & Serve → Rest 5 minutes covered; fluff with fork—season and serve warm.
Notes
- Toast rice first—unlocks nutty flavor.
- Hot broth speeds cooking.
- Spinach off-heat prevents slime.
- Resting improves texture.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 162Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gSodium 512mgCarbohydrates 24gFiber 3gSugar 4gProtein 5g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Brown Rice → 1 cup long-grain; fiber base.
- Mushrooms → 12 oz cremini; umami star.
- Baby Spinach → 5 oz; tender greens.
- Onion → 1 medium diced; sweet foundation.
- Garlic → 3 cloves minced; aromatic.
- Thyme → 1 tsp fresh; earthy perfume.
- White Wine → ¼ cup dry; deglaze lift.
- Vegetable Broth → 2½ cups; savory liquid.
- Olive Oil → 1 tbsp; healthy fat.
- Salt & Pepper → To taste.
Variations and Substitutions
- Protein Boost → Chickpeas, lentils, egg.
- Gluten-Free → Naturally compliant.
- Grains Swap → Quinoa, farro, barley.
- Mushroom Mix → Shiitake, oyster, porcini.
- Creamy → Stir in Greek yogurt.
- Spicy Kick → Chili flakes or harissa.
- Nutty → Toasted almonds or pine nuts.
- Instant Pot → 22 min high + quick release.
Storage Options
- Refrigerator → Airtight up to 5 days.
- Freezer → Portion in bags up to 3 months.
- Reheating → Stovetop with splash broth.
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