Mushroom Spinach Brown Rice

With their meaty texture, mushrooms are a palate-pleasing treat when you’re looking for a plant-based swap for meat. This simple but delish rice dish can be served as a side but is substantial enough that you can chow down on it as a vegan main course meal.

With their meaty texture, mushrooms are a palate-pleasing treat when you’re looking for a plant-based swap for meat. This simple but delish rice dish can be served as a side but is substantial enough that you can chow down on it as a vegan main course meal.

Mushroom Spinach Brown Rice (Serves 6 to 8)

Ingredients:

• 1-1/2 cups brown rice
• 3 cups vegetable broth or water
• 2/3 cup sun-dried tomatoes packed in olive oil (do not drain)
• 1 pound sliced mushrooms
• 6 cups spinach, torn into bite sized pieces
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper
• Extra virgin olive oil for drizzling
• Fresh basil leaves, torn, for garnish

Directions:

1. In a large saucepan over high heat, bring brown rice and broth or water to a boil. Lower heat to low, cover, and simmer for 50 minutes or until brown rice is tender and liquid is absorbed.
2. Meanwhile, in a large skillet over medium heat, combine tomatoes (and the oil) and mushrooms. Cook, stirring often, until mushrooms soften and start to release their liquid.
3. Add garlic, spinach, and oregano to skillet and continue to cook, stirring often, until spinach wilts. Remove from heat and keep warm until rice is cooked.
4. When rice is cooked, transfer to a large mixing bowl. Add mushroom mixture and toss well to combine. Season with salt and pepper and drizzle generously with olive oil. Toss again.
5. Serve rice hot, garnished with basil.

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