Vegan Main Dishes/ Vegan Recipes/ Vegan Side Dishes

Brown Rice Pilaf with White Beans, 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

Variations

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

Brown Rice Pilaf

This hearty brown rice pilaf is packed with white beans, spinach, and shiitake mushrooms. It's loaded with nutritious flavor, and it's vegan too.
5 from 1 vote
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Course: Dinner, Lunch
Cuisine: Middle Eastern
Diet: Vegan, Vegetarian
Keyword: brown rice pilaf, vegan rice pilaf
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 379kcal
Author: Veg Kitchen

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 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

Instructions

  • 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.

Nutrition

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.

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2 Comments

  • Reply
    Susan
    November 27, 2013 at 10:15 pm

    I made this tonight for tomorrow. I added pomegranate seeds. So delicious. I will be making this again! Thank you.

  • Reply
    vegan starseed
    April 17, 2015 at 11:57 pm

    Thank you so much, I’ve been needing spinach to recover and this is just the perfect recipe.

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