Mushroom-Spinach Bowls Recipe from Jessica Seinfeld
Step-by-step instructions to make Mushroom-Spinach Bowls in just about 45 minutes
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Fork
- Measuring cup
- Measuring spoon
- Skillet
- Paper towel
- Spoon
- Serving bowl
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)
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