Thursday, February 22, 2018

Brown Rice With Lentils, Mushrooms, and Spinach Stir Fry

Enough stir fry to feed a small hungry unit.
Mushrooms are a running trend-- only because I wanted to eat them before travels. They're no good after a certain period of time passes by. They were perfect in this amazing stir fry that leaves the body satiated thanks to fibrous brown lentils and brown rice, seasoned with garlic, and loaded with spinach.

Brown Rice With Lentils, Mushrooms, and Spinach Stir Fry Ingredients and Preparation

2 tablespoon olive oil
1 teaspoon minced garlic
2 cup mushrooms (Portobello, white button, shitake, any one you want)
2 cup brown rice (I used Tasty Bite's 90 Second Pouch)
1 15oz can brown lentils (drained and rinsed)
2 1/2 cup spinach
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1 1/2 teaspoon salt
1/2 teaspoon black pepper

In a hot skillet combine garlic and mushrooms, cooking this for three to five minutes.
Add cooked brown rice and lentils, evenly stirring together to prevent sticking.
Turn off heat and fold in spinach. Once the spinach has wilted add onion powder, cumin, coriander, salt, and black pepper.
Serve hot and steaming.


  1. Yum; this looks great! Definitely want to give it a try; I've been enjoying mushrooms a lot recently, and it's always great to find new recipes to use them in!

    1. Thanks Julie! I feel the same way about mushrooms and wish you the best luck with creating recipes around them. I'd also say look into savory tarts of mushroom Shepard's pie as well.

    2. I made the stir fry this week and it was so, so good! Thank you for sharing your recipe! :D

    3. Yayyyyy!!! You're so awesome, Julie. Thank you. <3

  2. Oh, I looooove mushrooms. Looks simple and tasty! <3