1 tablespoon olive oil or ¼ cup water
1 large sweet onion, chopped
3 garlic cloves, minced
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8 oz. shiitake mushrooms, stemmed and sliced (about 2 cups)
1¼ cups brown rice
2 cups vegetable broth
Salt and freshly ground black pepper
4 scallions, chopped
8 oz. (about 8 cups) fresh baby spinach
1½ cups cooked white beans or 1 (15.5-oz.) can white beans, drained and rinsed
1 tablespoon minced fresh dill or basil
1. Heat the oil or water in a large saucepan over medium heat. Add the onion and cook until soft, about seven minutes. Add the garlic and mushrooms and cook about three minutes or until the mushrooms are tender. Stir in the rice and cook, stirring, for one or two 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.
2. Uncover, and add the scallions and spinach, stirring until the spinach wilts. Stir in the beans and dill. Cook for five minutes longer, or until the broth is absorbed and the rice is tender. Taste and adjust the seasonings if needed. Serve hot.
Adapted by the Austin American-Statesman from “One-Dish Vegan: More than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners,” by Robin Robertson (Harvard Common Press, $16.95).