Mushroom & Spinach Rice Bowl
Ingredients
- 1 cup rice (jasmine, basmati or brown)
- 2 cups water (for rice)
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 4 cups fresh spinach
- 3 tbsp low-sodium soy sauce
- 2–3 tbsp water (for sautéing)
- Salt, pepper and fresh herbs (green onions, parsley or cilantro)
Instructions
- Cook rice according to package instructions.
- In a skillet over medium heat, sauté mushrooms with 2 tbsp water for 5–7 minutes until browned. Add garlic and cook 1 minute. Add spinach and stir until wilted (1–2 minutes). Stir in soy sauce, salt and pepper.
- Divide rice into bowls, top with mushroom-spinach mix and garnish with herbs.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
