Mushroom-Spinach Bowls Recipe from Jessica Seinfeld

Ingredients

• ½ cup brown rice
• ¼ teaspoon kosher salt
• 3 scallions, thinly sliced
• ¼ cup sour cream, Greek yogurt, or coconut yogurt (optional)
• 3 medium Portobello mushrooms
• 2 tablespoons extra virgin olive oil
• 1 tablespoon gluten-free, less sodium tamarin or less-sodium soy sauce (not gluten-free
• 1 bunch spinach (about 6 cups)