Try my one-pot rice with spinach and mushrooms for lunch – I made it in my wok pan!
Today I want to share a very easy and delicious recipe for rice with spinach and mushrooms. It’s suitable for lunch or dinner. This recipe is simple, so you can make it with your kids. If you’re a beginner in the kitchen, this is also a great place for you to start.
This is one of my favorite recipes for wok pan. It’s a great fit as you can fit all the veggies, water and rice in it and basically cook it as one-pot. Let’s get started with my simple wok pan rice with spinach and mushrooms!
- 1 packet (mine was 300 g or 10 oz) spinach
- 250 g or 9 oz white mushrooms
- 1 red onion
- 1 big carrot
- 3 cloves garlic
- 1 cup (200 g) dry white rice
- red pepper, salt to taste
- 3 tablespoons cooking oil
Start by cutting all vegetables. Slice the mushrooms in halves or quarters, slice and dice the onion, garlic and carrot in small pieces. Clean the spinach and roughly cut it in uneven, big pieces.
Heat the oil in your wok pan and add the onion, garlic and carrot. Sautee for 5 minutes until they soften. Add the mushrooms and leave in for 5 more minutes until the mushrooms release water.
This when you add salt and red pepper – about a tablespoon of each. Stir well and leave for 1-2 more minutes. Add the spinach and stir again. The spinach will release additional water, will soften and lose most of its volume.
Sautee for about 5 more minutes until most of the water has evaporated. Add the cup of rice and stir well so all the ingredients and tastes can incorporate. Add about 5-6 cups of water to 1 cup rice.
I like to add more water to rice so that it boils well and becomes soft throughout. I know most of you prefer the 3:1 water to rice proportion, but in my experience that leaves the rice too hard for my liking. Unboiled rice can irritate sensitive stomachs so I prefer to cook it well.
It will take about 25-30 minutes for the rice with spinach and mushrooms to be completely ready. If you’re not in a hurry, you can turn down the heat to low / medium and leave it to broil for longer.
We’re ready – enjoy!
Did you make this recipe? Show me your photos in the comments below or share with your friends!