Best 5 Brown Rice With Beans Mushrooms Spinach Recipes

Brown rice, beans, mushrooms, and spinach come together in this flavorful and nutritious dish that is perfect for a quick and easy weeknight meal. This wholesome recipe provides a delightful combination of textures and flavors, with the chewy brown rice, tender beans, earthy mushrooms, and vibrant spinach all coming together in a harmonious symphony of tastes. The addition of aromatic herbs and spices enhances the dish's flavor profile, while the optional addition of cheese or sour cream adds a creamy richness that takes this dish to the next level. Whether you are a vegetarian looking for a protein-packed meal or simply seeking a healthier alternative to traditional rice dishes, this brown rice with beans, mushrooms, and spinach is sure to satisfy your cravings while nourishing your body. Also included in this article are variations on this recipe, such as adding different types of beans or vegetables, using different cooking methods, and incorporating different seasonings to create a customized dish that suits your unique preferences and dietary needs.

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BROWN RICE WITH BEANS, MUSHROOMS & SPINACH RECIPE - (4.4/5)

Brown Rice with Beans, Mushrooms & Spinach Recipe - (4.4/5) image

Provided by GratefulSea

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil or 1/4 cup water
1 large sweet onion, chopped
3 garlic cloves, minced
8 ounces shiitake mushrooms,
stemmed and sliced (about 2 cups)
1-1/4 cups uncooked brown rice
2 cups vegetable broth
Salt and freshly ground black pepper
4 scallions, chopped
8 ounces fresh baby spinach
1-1/2 cups cooked or 15 to 16-ounce can white beans, drained and rinsed
1 Tablespoon minced fresh dill or basil

Steps:

Heat the oil or water in a large saucepan over medium heat. Add the onion and cook until soft, about 7 minutes. Add the garlic and mushrooms and cook about 3 minutes or until the mushrooms are tender. Stir in the rice and cook, stirring, for 1 to 2 minutes. Stir in the vegetable broth and bring to a boil. Reduce the heat, season with salt and pepper to taste, cover, and simmer for 35 minutes, stirring occasionally. Uncover, and add the scallions and spinach, stirring until the spinach wilts. Stir in the beans and dill. Cook for 5 minutes longer, or until the broth is absorbed and the rice is tender. Taste and adjust the seasonings if needed. Serve hot.

WILD RICE AND MUSHROOM CASSEROLE

Wild Rice and Mushroom Casserole image

This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving - and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.

Provided by Melissa Clark

Categories dinner, casseroles, grains and rice, main course, side dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 20

Ingredients

2 1/4 cups vegetable, mushroom or chicken broth or stock
Fine sea salt
1 1/4 cups wild rice, rinsed
10 tablespoons extra-virgin olive oil, more as needed
1 pound sliced mushrooms, preferably a mix of different kinds
3 leeks, white and light green parts only, thinly sliced
2 fennel bulbs, trimmed and chopped
5 ounces baby spinach (about 4 cups)
7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
1/2 tablespoon tomato paste
1/8 teaspoon red pepper flakes
4 (14-ounce) cans white beans (7 cups)
2 tablespoons freshly squeezed lemon juice
1/3 cup chopped fresh cilantro (or basil)
1/3 cup chopped fresh parsley
2 1/2 cups panko or coarse bread crumbs
1 tablespoon fresh rosemary, chopped
1 tablespoon finely grated lemon zest
1/3 cup grated Parmesan cheese (optional)
Flaky sea salt, for garnish

Steps:

Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 11 grams, Carbohydrate 110 grams, Fat 14 grams, Fiber 23 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 686 milligrams, Sugar 8 grams

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach image

Brown rice becomes a protein-filled vegetarian dish when steamed with tofu and spinach.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 13

Ingredients

1 1/2 cups short-grain brown rice
1/2 ounce sliced dried shiitake mushrooms
8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
1 dried red chile, crumbled
1/4 teaspoon coarse salt
3 ounces baby spinach (about 4 1/2 cups)
1/2 cup finely chopped scallions (about 6), white and pale-green parts only
1/4 cup loosely packed fresh cilantro, finely chopped
2 tablespoons plus 1 teaspoon low-sodium soy sauce
1 1/2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil

Steps:

Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.

Nutrition Facts : Calories 222 g, Fat 3 g, Fiber 3 g, Protein 8 g, Sodium 305 g

SPINACH AND BROWN RICE CASSEROLE

Spinach and Brown Rice Casserole image

Provided by Jane E. Brody

Categories casseroles, side dish

Time 40m

Yield 8 servings; an 8-ounce serving has about 210 calories

Number Of Ingredients 13

Ingredients

1 tablespoon oil
1 large onion, chopped
2 cups mushrooms, sliced
1 clove garlic
1 egg
1 tablespoon whole-wheat flour
2 cups low-fat cottage cheese
10 ounces frozen chopped spinach, drained
3 cups cooked brown rice
Freshly ground black pepper
1/2 teaspoon dried thyme
2 tablespoons Parmesan cheese
2 tablespoons sunflower seeds

Steps:

Preheat oven to 375 degrees.
Heat oil in Dutch oven, and saute onion, mushrooms and garlic until tender.
In a small bowl, mix egg, flour and cottage cheese. Add to sauteed vegetables, along with the spinach. Stir in rice, pepper, thyme and 1 tablespoon Parmesan cheese.
Turn into a greased 12-by-8-inch baking dish, and top with sunflower seeds and remaining Parmesan cheese.
Bake for at least 30 minutes.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 4 grams, TransFat 0 grams

SPINACH AND CHEESE RICE WITH MUSHROOMS

Spinach and Cheese Rice With Mushrooms image

A favorite rice dish at our house! Frozen spinach can be used in place of fresh if desired, just make certain to hand-squeeze out excess moisture.

Provided by Kittencalrecipezazz

Categories Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons oil
3 tablespoons butter
1 -2 tablespoon fresh minced garlic (or to taste)
1 cup sliced mushrooms (can use more)
1 1/2 lbs spinach, shredded (about 5 cups)
salt and pepper
1 1/2 cups shredded cheddar cheese (can use more or less)
1/2 cup small curd cottage cheese
3 cups cooked short-grain rice
7 slices mozzarella cheese
paprika (to garnish, any amount desired)

Steps:

Set oven to 400 degrees.
Grease an 8-inch square baking dish.
In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
Make a layer of cooked rice on the bottom of baking dish.
Spoon spinach/cheese mixture evenly over the rice.
Top with mozzarella cheese slices, then sprinkle with paprika.
Bake for 8-10 minutes.
Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
Cut into squares, and serve hot.

Tips:

Rinse the rice thoroughly before cooking. This will help remove any dirt or debris, and it will also help prevent the rice from becoming sticky.
Use a large pot to cook the rice. This will give the rice plenty of room to expand as it cooks.
Bring the water to a boil before adding the rice. This will help ensure that the rice cooks evenly.
Reduce the heat to low and simmer the rice for 45 minutes, or until all of the water has been absorbed. Do not lift the lid during cooking.
Once the rice is cooked, fluff it with a fork. This will help separate the grains and make the rice light and fluffy.
Add the beans, mushrooms, spinach, and seasoning to the rice and stir to combine.
Serve immediately.

Conclusion:

This brown rice with beans, mushrooms, and spinach is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of whole grains, protein, and vegetables, this dish is a nutritional powerhouse that will leave you feeling satisfied and energized.