• 2 cups crimini or portobello mushrooms, sliced
  • 2 cups vegetable broth (make with vegetable bouillon cubes)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound spinach leaves, washed and chopped
  • 1 cup uncooked white rice (short grain or arborio rice are recommended)
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 1/4 cup nutritional yeast (see section 2)
  • Black pepper to taste


  1. Heat the vegetable broth to boiling over high heat in a large saucepan.
  2. Reduce heat to low and simmer.
  3. In another large saucepan, heat oil over medium heat.
  4. Cook mushrooms and onions in the oil, stirring often, for about four minutes.
  5. Add spinach and garlic and cook, stirring often, for about three minutes.
  6. Add rice, wine, and simmering broth.
  7. Increase heat to high and bring to a boil, stirring often.
  8. When the mixture comes to a boil, reduce heat to low, cover and cook for 25 minutes.
  9. Turn off heat and allow to stand, covered, for ten minutes.
  10. Add lemon juice and nutritional yeast and stir well, until the mixture becomes creamy.
  11. Serve with fresh parsley garnish.
  12. Serves four.

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