Mushroom & Spinach Rice Bowl 

Ingredients:

for vegetables:

• 50 g spinach
• 150 g chestnut mushroom
• 1 medium onion, diced
• 2 garlic cloves
  
• 1 tbsp olive oil
• 1 tbsp soy sauce
• ½ tsp cayenne
• ¼ tsp oregano
• ⅛ tsp blackpepper
• ¼ cup water

for rice:

• 50 g basmati rice
• ½ cup water
• ⅛ tsp salt

*for 1 serving

Instructions:

1. Heat the olive oil in a large pan. Add onions to the pan, saute it until soft. Then add mushrooms to the pan and saute for about 8 minutes.
2. Add garlic and spinach to the pan and continue to sauting for a few minutes. Add spices and soy sauce and stir them well.
3. After all the veggies are cooked and the bottom of the pan is browning, pour the water into the pan. Turn off the heat after all of the water has evaporated. Set it aside.
4. Put the basmati rice, water and salt in a small pan. Cover the lid and cook on low heat until all the water is absorbed by rice. Then transfer the mushroom mixture to the rice pan. Stir them well, transfer to the serving bowl and serve hot.