Make this one pot creamy Spinach Mushroom Rice for a side dish soon. Earthy mushrooms cooked with lots of garlic, fresh spinach and long grain rice. Done is 30 minutes and great with any of your favourite main courses.

---

 If you’ve had a chance to check out my French Onion Chicken and Rice, you’ll love this dish! All cooked in one pan, easy to make, filling and tasty. This side dish can easily double up as a Vegetarian main course no problem at all!

---

What is This Rice Dish Like

• Difficulty – This is a pretty easy side dish to make. It’s all made in one pot and on the stove top and uses straight forward ingredients.
• Taste – A pretty basic but tasty weeknight dish. This dish uses thyme and oregano as well as heavy cream which gives it a great flavour.
• Serving – This dish makes between 4 – 6 servings.

---

Ingredients

• Olive oil – Olive oil is used to cook the dish.
• Mushrooms – I used fresh Portobello mushrooms, but any mushroom will work.
• Garlic – I used fresh minced garlic to cook with the mushroom for lots of flavour.
• Rice – This recipe used Basmati rice. You can use other long grain rice, just keep in time the cooking time may need adjusting.
• Cream – Heavy cream is added to give this dish a creamy texture.
• Seasonings – I added dried oregano, dried thyme, black pepper and salt.
• Spinach – Lots of fresh spinach is added to this stove top rice dish. You can use any kind of fresh spinach, but it’s best to avoid frozen as it will contain too much liquid.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

---

Instructions

1. Cook mushrooms – Set a large skillet over medium heat and add the olive oil and mushrooms. Cook the mushrooms, stirring occasionally for about 8 minutes until they are golden brown. Add the garlic and stir it into the mushrooms.
2. Add rice to skillet – Add the uncooked rice to the skillet and stir really well into the mushrooms. Cook for 1 – 2 minutes.
3. Finish cooking dish – Pour in the chicken broth, heavy cream, oregano, thyme, black pepper and salt. Stir really well. Add the fresh spinach and give a quick stir. Cover, reduce heat to low and leave to cook until the rice is fully cooked, about 15 minutes.
4. Serve – Remove from heat when fully cooked and fluff with a fork. Serve hot from the stove.

---

Recipe Tips

• Prep ahead – You can prepare all the ingredients for this dish well before cooking time. If you have a busy day ahead and there’s time early on, prep and keep the ingredients in the fridge.
• Frying the rice – In the recipe card you will notice the rice gets added to the vegetables before the broth. By stirring it into the mushrooms before adding the broth, you will get a little more flavour into you rice and a better texture at the end.
• Cooking the rice – This rice cooked in exactly 15 minutes after the broth was added. Depending on what brand of rice you are using, it could take a little longer. Keep in mind to keep the rice covered over low heat and don’t stir it as it cooks. When you stir rice it becomes more creamy, like risotto. When the rice is fully cooked, you then fluff with a fork.

---

Substitutions

• Portobello mushrooms – Portobello mushrooms are not too different to any other white mushrooms or button mushrooms. They are from the same family, just a bit more mature lets say. Because of their maturity, they do have a slightly stronger flavour which works really well in this risotto. You can use white button mushrooms in their place.
• Basmati rice – Basmati rice and it’s a variety of long grain rice that cooks pretty quickly and is light and fluffy. If you don’t have any, make sure to chose another lomg grain rice to use in it’s place.
• Spinach – You can easily substitute baby spinach.

---

Serving

It’s great served along roasted chicken like the Roasted Spatchcock Chicken, Zesty Pan Seared Salmon, or even the Dijon Mustard Pork Medallions. You decide!

---

Frequently Asked Questions

---

---

---

---

Thanks For Stopping By & Hope To See You Soon!