Brown rice pilaf with white beans, shiitakes and spinach

This homely brown rice pilaf is loaded with nutritious flavors made 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 less than an hour
  • Easy to prepare, so perfect for preparing meals.

brown rice pilaf in a bowl


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

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

Or add some heat with a chopped jalapeño chili!

One-plate vegan

This recipe is from Robin Robertson's amazing vegan cookbook One-Dish Vegan. You can find it listed in the book as brown rice with white beans, shiitakes, and spinach. It was shared with permission from The Harvard Common Press.

You can find more ways to use brown rice here Classic rice dishes.

Spinach Brown Rice 2 Robin Robertson

  • 1 tablespoon olive oil or 1/4 cup of water
  • 1 big sweet onion chopped
  • 3 Garlic cloves chopped
  • 8th Ounces Shiitake mushrooms stalked and sliced, about 2 cups
  • 1 1/4 cups uncooked brown rice
  • 2 cups Vegetable broth
  • Salt and freshly ground black pepper taste
  • 4th spring onions chopped
  • 8th Ounces Baby spinach fresh
  • 1 1/2 cups canned white beans drained and flushed
  • 1 tablespoon fresh dill or basil chopped
  • Heat oil or water in a large saucepan over medium heat. Add the onion and cook until tender, about 7 minutes. Add the garlic and mushrooms and cook about 3 minutes or until the mushrooms are tender.

  • Stir in rice and cook for 1 to 2 minutes while stirring. Stir in vegetable stock and bring to a boil. Reduce the heat, season with salt and pepper, cover and simmer for 35 minutes, stirring occasionally.

  • Cover and add the spring onions and spinach. Stir until the spinach wilts. Stir in beans and dill. Cook 5 minutes longer or until the broth has absorbed and the rice is tender. Try the spices and adjust if necessary. Serve hot.

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

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

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