Spinach And Mushroom Rice Bowls

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 450

A flavorful and hearty rice bowl featuring sautéed mushrooms, wilted spinach, and creamy broth, topped with Parmesan and fresh parsley.

1.5 cups long-grain white rice
450 g cremini or baby bella mushrooms
200 g fresh spinach
1 large yellow onion
4 cloves garlic
3 cups vegetable or chicken broth
0.5 cup heavy cream or full-fat coconut milk
2 tbsp olive oil or butter
1 tsp dried thyme
0.5 tsp smoked paprika
to taste salt and black pepper salt and freshly ground black pepper
to taste Parmesan and parsley freshly grated Parmesan cheese and chopped fresh parsley

Prepare all ingredients: slice mushrooms, dice onion, mince garlic, measure broth and cream.
Heat oil or butter in a skillet over medium-high heat. Cook onion until soft, then add mushrooms and sear until browned.
Stir in garlic, thyme, and paprika; cook for 1 minute. Add rice, toast for 1 minute, then pour in broth and cream. Simmer covered for 15-18 minutes.
Remove from heat, add spinach, cover for 2-3 minutes, then stir until wilted. Season with salt and pepper.
Serve hot, topped with Parmesan and parsley. Let sit for 2 minutes before serving.

Using fresh ingredients and proper searing enhances flavor. Adjust seasoning to taste.

Calories: 450kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: rice, Vegetables