One-Pot Creamy Mushroom & Spinach Rice
Creamy Mushroom & Spinach Rice is a delicious, dairy-free vegetarian dinner. Made with a coconut cream sauce, it's guaranteed to entice everyone to eat their veggies with ease!
Servings: 6 servings
Calories: 301kcal
Equipment
- Dutch Oven with lid
- Wooden Spoon
- Can Opener
- Chef's Knife
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 count shallot minced
- 8 ounces white mushrooms sliced
- 1 cup long-grain rice
- 4 ounces frozen chopped spinach (no need to thaw)
- 1 teaspoon salt
- 1 teaspoon vegetable bouillon powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon ground thyme
- 2 teaspoons Worcestershire sauce
- 1 can coconut milk
- 1 cup water
Instructions
- Heat a large Dutch oven to medium heat. Pour in the olive oil.
- Add the minced shallot and sliced mushrooms. Sauté for 5 minutes, stirring occasionally until mushrooms begin to brown.
- Pour in the rice, frozen spinach, dry seasonings, and the Worcestershire sauce. Stir to combine.
- Pour in your water and the entire can of coconut milk.
- Stir again, then bring to a boil.
- Once the pot begins to boil, turn the heat to low and cover with a lid.
- Cook for 25 minutes, keeping the lid on the entire time.
- Finally, stir everything together once more, and remove from heat. Cover the pot, and let your rice sit covered for another 5 - 7 minutes.
- Let it shine as a vegetarian meal all on its own, or serve as a side dish paired with Crispy Hot Honey Baked Chicken. Enjoy!
Notes
Brown rice. If you prefer to use brown rice, follow the recipe but increase the amount of water to 2 ½ cups, and cook for 40 minutes. Once you're done cooking, remove the pot from heat and let it sit covered for 8-10 minutes.
No peeking! Be sure to keep the lid on for the entire 25 minutes once you've covered the pot and turned the heat to low. That ensures evenly-cooked steamed rice, with no undercooked parts.
Let it all settle. Once you've finished cooking, stir everything together to distribute the ingredients, then remove the pot from heat. Cover once more, and let it sit for another 5 - 7 minutes. I've found that helps thicken up the coconut milk to really go from liquid to that creamy texture we want, without any dairy or roux needed.
Nutrition
Calories: 301kcal | Carbohydrates: 30g | Protein: 6g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 582mg | Potassium: 391mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2244IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 4mg