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–+ servings
Feature image hearty Mediterranean mushroom and rice stir fry in rustic skillet.

Mediterranean Mushroom & Rice Stir-Fry (Quick and Healthy)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion chopped
  • 10 ounces (300 g) mushrooms sliced
  • 2 cans (460 g) lentils drained and rinsed 15 oz / 400 g each can — or 1½ cups / 230 g cooked lentils
  • 1½ cups (250 g) cooked rice basmati or any long-grain rice — or ½ cup / 100 g uncooked rice to be cooked in water or broth
  • 2 handfuls (100 g) baby spinach

Mediterranean Stir Fry Sauce

  • 4 tablespoons (60 ml) vegetable broth or chicken broth or water
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon tomato paste
  • 2 cloves garlic grated
  • 1 teaspoon dried oregano or paprika
  • ½ teaspoon salt + black pepper to taste

  • Make the sauce: In a small bowl, whisk together 4 tablespoons vegetable broth, 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon tomato paste, 2 cloves garlic, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper. Set aside.
    Step 1 Making sauce broth lemon tomato paste and garlic whisked in small bowl.
  • Cook the onion and mushrooms: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1 medium onion (chopped) and 10 ounces mushrooms (sliced), season with a pinch of salt, and cook for 5 minutes stirring often until they start to brown.
    Step 2 Onion and mushrooms sautéing in skillet until soft and lightly browned.
  • Add the lentils and rice: Stir in 2 cans lentils (drained and rinsed) and the 1½ cups cooked rice. Cook for 1 minute to warm everything through.
    Step 3 Lentils and rice warming together in skillet with vegetables.
  • Pour in the sauce: Pour the stir fry sauce into the skillet. Cook on medium-high heat, stirring often, until everything is coated and you smell a fragrant garlic aroma.
    Step 4 Sauce simmering in skillet coating rice lentils and mushrooms.
  • Add the spinach: Add the spinach and stir for 1 minute, or until it wilts and blends into the stir fry. Taste and adjust with more salt, pepper, or lemon juice. Serve right away with extra fresh parsley and yogurt on top.
    Step 5 Spinach wilting into Mediterranean mushroom rice stir fry.
Substitutions
  • Mushrooms → Cremini, button, portobello, or mixed. Swap with zucchini or eggplant if needed.
  • Lentils → Canned or cooked brown/green/black lentils. Substitute chickpeas or white beans.
  • Cooked Rice → Basmati, jasmine, or long-grain. Swap with farro, barley, or bulgur.
  • Baby Spinach → Kale, Swiss chard, or thawed/drained frozen spinach.
  • Extra Virgin Olive Oil → Avocado oil, light olive oil, or vegetable broth for oil-free sautéing.
  • Vegetable Broth → Chicken broth, mushroom broth, or salted water.
  • Lemon Juice → Red wine vinegar, white wine vinegar, or lime juice.
  • Tomato Paste → Tomato purée, ketchup, sun-dried tomato pesto, or reduced crushed tomatoes.
  • Garlic → Garlic powder or jarred garlic.
  • Oregano → Dried basil, thyme, rosemary, or paprika.
  • Salt & Pepper → Adjust to taste; add red pepper flakes for heat.
 
Tips
  • Brown the mushrooms well for deep flavor and that cozy comfort-food vibe.
  • Don’t skip the lemon—its brightness lifts the entire dish.
  • Taste as you go and adjust salt, pepper, and lemon at the end.
  • Let the sauce cook a minute to mellow the garlic and thicken enough to coat everything.
  • Add extra veggies like peas, kale, zucchini, or peppers to keep it plant-forward.
  • Rely on pantry staples—this recipe is built to be flexible and forgiving.
  • Finish with fresh herbs such as parsley or basil for color and freshness.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months.
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