Brown Rice and White Beans with Shiitakes and Spinach

Spinach Brown Rice 2 Robin Robertson

This homey brown rice pilaf is loaded with nutritious flavor from white beans, shiitake mushrooms, and fresh spinach. This simple dish makes a delicious vegan dinner or hearty lunch.

This brown rice pilaf is:

  • A hearty vegan meal – comfort food at its best!
  • Packed with protein and fiber
  • Ready in under an hour
  • Easy to make ahead, so it’s perfect for meal prep.
brown rice pilaf in a serving bowl


This recipe is infinitely versatile. Instead of rice, you can swap in your own favorite grains like quinoa, wheat berries, or bulgur.

You can also swap out the white beans for cooked lentils, black-eyed peas, or chopped seitan to add an extra dose of protein.

Or add some heat with a minced jalapeño chile!

One-Dish Vegan

This recipe is from the amazing vegan cookbook, One-Dish Vegan by Robin Robertson. You can find it listed in the book as Brown Rice with White Beans, Shiitakes, and Spinach. It has been shared with permission of The Harvard Common Press.

For more ways to use brown rice, explore these Classic Rice Dishes.

Spinach Brown Rice 2 Robin Robertson
  • 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 to taste
  • 4 scallions chopped
  • 8 ounces baby spinach fresh
  • 1 1/2 cups canned white beans drained and rinsed
  • 1 tablespoon fresh dill or basil minced
  • 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.

Calories: 379kcal | Carbohydrates: 71g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 529mg | Potassium: 1035mg | Fiber: 9g | Sugar: 4g | Vitamin A: 5687IU | Vitamin C: 21mg | Calcium: 144mg | Iron: 5mg

This article was first published in 2013. It has since been updated.

Print Friendly, PDF & Email

Source link

Scroll to Top