Cheesy Sprouted Brown Rice with Baby Spinach and Mushrooms

Cheesy Sprouted Brown Rice with Spinach and Mushrooms | The Healthy Family and Home

I’m really glad I made this Cheesy Sprouted Brown Rice with Baby Spinach and Mushrooms meal twice before I shared it with you.

The reason is because the first time I made it, I used a vegetable broth, which was “ok” and everyone liked it, but the second time I made it, I decided to try the cheesy cauliflower sauce I used with my Vegetable Rigatoni with Creamy Cauliflower Sauce recipe and I sure am glad I did.

It changed it to a completely different dish and in a good way!

I mixed the sprouted brown rice with a creamy, vegan/non-dairy cheesy sauce, sauteed onions, mushroom and spinach, and a little spice from red pepper flakes.

And, you could also add your favorite sausage (vegan or non-vegan) to make it even more filling.

The other special thing about this recipe is that I used sprouted brown rice instead of plain brown rice.

The kind folks over at Planet Rice sent me samples to use to create a new recipe and I was really, really excited at the thought of sprouted rice.

We eat sprouted seeds, sprouted nuts…why not sprouted rice?

While I’m not a really big rice eater, if I am going to eat it, I want to make sure I eat the most nutritious kind there is…and this is it.

Why is sprouted brown rice so much superior in nutrition than regular plain rice?

  • contains 10 times more GABA than regular white rice (studies show it may promote calmness, increase restful sleep and lower anxiety)
  • contains 7 times more magnesium than regular white rice
  • contains 7 times more fiber than regular white rice
  • contains 3 times more Oryzanol than regular white rice


What in the world does “sprouted” mean?  

In nature, when a seed is planted, the seed’s chemical structure changes in order to support new life.  The new seed needs nutrients to grow and the existing kernel needs energy to sustain the new life.  The seed turns it’s internal starches into more Vitamins, Amino Acids (GABA), and minerals for the young plant to feed on as it grows.

So, the art of “sprouting” is beginning the germination process, but stopping it before the plant actually grows, thus locking in all the newly added nutrients.  (source:  product insert)



It comes in two varieties:

Sprouted Brown Medium Grain Rice:

  • Sprouting gives an extra boost of vitamins and nutrients to grains like rice
  • Enhanced nutritional benefits and bioavailability
  • Easier to digest than traditional brown rice
  • Gluten-free, GMO-free, Whole Grain
  • Longer shelf life

Sprouted California Blond Medium Grain Rice:

  • Outer bran layer is partially milled off
  • Softer texture and faster cooking time
  • Identical nutrition profile to Sprouted Brown Rice

And, you can buy it bulk in a pack of (6)  22 ounce bags that comes to right at $4.00/bag and free shipping with an order over $35.



The other thing I loved about the Planet Rice brand is the rice comes from a 5th Generation family company made in California, right here in the U.S.A.  And, it’s whole grain, Non-GMO Verified and naturally gluten-free.




Feel Good About What You Eat | The Healthy Family and Home


5 Fast Facts About Sprouted Brown Rice (Planet Rice):*

  • contains 10 times more GABA (studies show it may promote calmness, increase restful sleep and lower anxiety)
  • contains 7 times more magnesium
  • contains 7 times more fiber
  • contains 3 times more Oryzanol of white rice
  • naturally gluten-free

5 Fast Facts About Mushrooms:*

  • excellent source of potassium
  • rich source of riboflavin, niacin and selenium
  • supports a healthy immune system
  • provides anti-inflammatory benefits
  • natural source of vitamin D

5 Fast Facts About Spinach:*

  • contains anti-inflammatory properties
  • high in anti-oxidants
  • super high in vitamin K (1,110.6% DV) and vitamin A (377.3% DV)
  • phytonutrients provide anti-cancer benefits
  • can help improve cardiovascular health

5 Fast Facts About Nutritional Yeast:*

  • vegan source of vitamin B12
  • contains 18 amino acids and is a complete protein
  • boosts immune system
  • excellent anti-oxidant
  • contains 15 minerals

5 Fast Facts About Cauliflower:*

  • 1 cup contains 9.1% DV of potassium
  • 1 cup contains 85.9% of vitamin C
  • 1 cup contains 8.5% DV of fiber
  • excellent anti-oxidant
  • contains anti-inflammatory benefits

5 Fast Facts About Cashews:*

  • packed with dietary fiber
  • rich in “heart friendly” mono-saturated fatty acids
  • rich source of minerals
  • high in magnesium and copper
  • excellent source of antioxidants

5 Fast Facts About Zucchini:*

  • low calorie food – 94% water
  • high in manganese
  • helps lower blood pressure
  • anti-inflammatory
  • helps lower cholesterol

5 Fast Facts About Himalayan Pink Salt:*

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption


*These statements have not been evaluated by Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease.






Cheesy Sprouted Brown Rice with Spinach and Mushrooms | The Healthy Family and Home

Cheesy Sprouted Brown Rice with Spinach and Mushrooms | The Healthy Family and Home


Tip #1:  You can make the sprouted brown rice on the stove or in a rice cooker.  I made mine in a rice cooker on the “brown rice” setting using the same measurements as the cook top method.  You may have a little more rice than the (2) cups needed for the recipe, so you can either add the extra to the recipe or use the rice for something else.

Tip #2:  If you don’t want it too spicy, just use 1/2 teaspoon (or less) of the red pepper flakes.

Tip #3:  I’ve also made this with vegan sausage which would make it more of a meal than a side dish and it would add significant protein (26 g in one link), but decided to make it optional for a couple of reasons.

  • The vegan sausage I use – Field Roast “Smoked Apple Sage” sausage isn’t gluten-free, so this would no longer be a gluten-free meal.  If you needed the meal to be vegan, but not gluten-free, you could add this vegan sausage – I used (2) links.
  • If you chose to use a non-vegan, regular meat sausage, I would have no idea of how to tell you to cook/prepare it.  But this would be an option if you didn’t need it to be vegan, but needed it gluten-free.
  • Or, just leave out the sausage all together if you need it vegan and gluten-free.

But, if you chose either sausage option, you may want to adjust/reduce the salt in the sauce since you will have extra sodium from the sausage (the Field Roast brand has 600 mg in just one link)

Tip #4:  I used “baby bella” mushrooms, but you can you whatever type you prefer.

Tip #5:  This recipe will make (2) large servings or (4) smaller servings.


Cheesy Sprouted Brown Rice with Baby Spinach and Mushrooms (Vegan, Dairy-Free, Gluten-Free) The Healthy Family and Home


  • 2 cups sprouted brown rice - cooked (Planet Rice brand)
  • 3 cups purified / filtered water (to cook the rice)
  • 1 tablespoon organic extra virgin olive oil
  • 1 cup organic mushrooms (diced)
  • 2 cups organic baby spinach (diced)
  • 1/2 cup organic onion (diced)
  • 2 cloves organic garlic (freshly crushed)

For the sauce

  • 1 1/2 cup organic cauliflower
  • 1 cup homemade almond milk
  • 1/2 cup organic cashews
  • 1/2 cup organic zucchini (peeled and cubed)
  • 3/4 cups nutritional yeast
  • 1 clove organic garlic (freshly crushed)
  • 1/8 teaspoon organic tumeric powder
  • 1 teaspoon Himalayan pink salt
  • 1/2 - 1 teaspoon organic red pepper flakes


Prepare the rice
Step 1 Stovetop - bring (3) cups of water to a rolling boil. Add (2) cups of Planet Rice Sprouted Brown Rice. Stir, cover tightly and reduce heat to low. Let simmer for 25 minutes and DO NOT remove the lid. Fluff prior to serving.

Rice Cooker - add (3) cups of distilled/purified water and (2) cups of Planet Rice Sprouted Brown Rice and set the cooker on the "brown rice" setting. Fluff prior to serving.
Prepare the sauce
Step 2 Add all ingredients for the sauce in a Vitamix and blend until smooth and creamy. Set aside.
Prepare and saute the vegetables
Step 3 Prepare the vegetables: dice the baby spinach, mushrooms, onions and crush the garlic.

Add all the diced veggies and (1) tablespoon of extra virgin olive oil to a skillet and saute on low-med heat for approximately 2 - 3 minutes, or until the onions and spinach become soft.
Step 4 In the same skillet, add (2) cups of the cooked rice and the entire sauce mixture (approximately 1 1/2 cups) and stir until well combined.

Optional: If you want to add sausage, add 1 - 2 cups of sliced vegan sausage to the skillet and stir until the sausage is warmed up.

Optional: Garnish with extra diced baby spinach.

Best served when hot.



This recipe will make approximately (4) small servings or (2) large servings.



Creative Commons License
The recipe and photographs for "Cheesy Sprouted Brown Rice with Baby Spinach and Mushrooms" by The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.


Clean Eating eCookbook | The Healthy Family and Home

Affiliate Disclosure: This post contains affiliate links. This means that if you were to make a purchase through one of these links, “The Healthy Family and Home” website would receive a small commission.

Amazon Disclosure: “The Healthy Family and Home” website is a participant in the Amazon Services, LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Miscellaneous Disclosure: I received products from Planet Rice to use in creating a new recipe.   I was under no obligation to give a positive review and was not paid for this review or endorsement.  All thoughts, opinions and comments are my own.


Hi, it's Karielyn! As a THFH insider, you'll never miss a new recipe or article!

* indicates required
Email Format


  1. Becky says

    Haven’t tried yet but this has got to be in my top 10 favorites! You know what a rabble rouser I am so here goes… If the rice is sprouted, like quinoa or a mung bean or… then why wouldn’t we just soak and eat raw? Why cook or do we have to cook? You know I’m a newbie so I’m not trying to be difficult, it just turns out that way 😉 I really just want to know. Thank You & Much blessing upon You Karielyn for all You do!

    • Karielyn says

      Hi there Becky! Sorry for the delay in getting back with you but I emailed Planet Rice to get an official answer since I honestly didn’t know the answer and here’s what they sent back:

      “Even though the rice is sprouted, we use a system of steam and humidity to sprout the rice as opposed to soaking, which keeps the strength of the rice kernel intact…which is why the rice cooks up so nice.”

      So yes, you would still have to cook it because even though it’s sprouted, it’s still hard and you would be unable to eat it uncooked.

      I hope that was the answer you were looking for and I’d love to hear back from to see how you liked the recipe if you give it a try 😉

  2. Becky says

    Thank You so much for all Your gracious hard work Karielyn! It will require some serious research on my part cuz’ my brain is not comprehending their answer. They are the rice experts 😉 maybe I will start a convo with them and bother them with my hard head 😉 I will report back cuz I am making this! Would have been good to do instead of the processed breakfast I just ate to slow me down for the whole day! Gotta get to the store!! Frig is bare of live food! Well mostly bear 😉

    • Karielyn says

      Hi there Becky! You are just like me because I have to understand something completely before I will let it go and will keep asking until I do lol!

      I would go to the Planet Rice Facebook page and ask: or their contact page:

      I also added a YouTube video from their website to my post above if you want to check back and watch it…it explains the sprouting process step by step.

      Thanks so much for all your support…I appreciate it and it really means a lot to me 😉

  3. Becky says

    Hey Karielyn, The video did help but I still have some more questions. Thank You for being tenacious in Your research. Important trait 😉 It is too bad You don’t have some notification system on Your site that lets people know when You have responded to their post or something new has been added. I can’t remember all the recipes I’ve comment on to remember to go look for answers. I will check out the rice more. Very curious. I did try the recipe with reg basmati rice. I didn’t stay inside the box very well though as things went on 😉 I made the sauce nearly like You said… cept I had just got some new curry and thought it needed that. I also had some asparagus in frig that went into veggie portion and as I am not a vegan I put some imitation crab meat in also. My Mom always made cream curry with shrimp so I thought… hmmm… I have never made any vegan type sauce with the yeast before but I was pleasantly surprised! When complete the meal ROCKED!! I know I didn’t stay on track well but… I liked it 😉 I’ve very blessed and excited about all the wonderful ideas You are giving me to improve my health before it’s too late! I will never be able to go into assisted living situation cuz’ I can not eat like that. Seriously… if I ate like an American I would be so sick I could not function. I take no medications and don’t go to the dr… I’m 60 in a few days… I would have to do all that if I ate like them though. Bless You lil Sister of the wonderful food adventure!

    • Karielyn says

      Hi there Becky! I’m glad to hear you enjoyed the recipe and loved the substitutions you made! The good thing about the sauce, is you can pretty much use it whenever you want a creamy, “cheesy” type sauce.

      It’s really good with pasta too…just add some of your favorite veggies to it…yum!!

      Thanks for trying out the recipe and for taking the time to let me know you liked it, I really appreciate it 😉

  4. joanne says

    I made this yesterday….delicious!
    Tastes even better today.
    I didn’t have any spinach so I used kale instead.
    Thank you for sharing.

    • Karielyn says

      Hi there Joanne! I’m so glad to hear that you enjoyed the recipe, and, that it tasted even better the next day. I didn’t have any leftover when I made it, so that’s good to know!

      I have also substituted kale for the spinach and it was still yummy!

      Thanks so much for trying out my recipe and for taking the time to let me know how much you liked it, I really appreciate it 😉

  5. Ellen says

    Why no nutritional information as calories?
    Made the wonderful raw strawberry truffles
    But how many calories? This would be extremely
    Helpful. If I’m missing it somewhere plz let me
    Know. Like it is so easy to down 3 of these
    After dinner!

    • Karielyn says

      Hi there Ellen! I’m glad to hear that you enjoyed the Strawberry Truffles!

      There’s a quote I’ve seen numerous times on Instagram that goes something like this “count nutrients…not calories” which is one reason why I don’t post the nutritional information for my recipes.

      Here’s an example…here is the 32 ingredient list for a 100 calorie cookie snack from Nabisco:

      Sugar, Flour Bleached Enriched (Wheat Flour, Niacin Vitamin B3, Iron Reduced, Thiamine Mononitrate Vitamin B1, Riboflavin Vitamin B2, Folic Acid Vitamin B9), Canola, and/or, Palm, and/or, Palm Kernel Oil, Milk Nonfat, Fructose, Dextrose, Corn Starch, Salt, Corn Syrup, Eggs Whites, Vegetables Monoglycerides, Leavening (Baking Soda, and/or, Sodium Acid Pyrophosphate, and/or, Calcium Phosphate), Eggs, Flavors Natural & Artificial, Soy Lecithin, Corn Flour, Sodium Alginate. Source:

      It’s only 100 calories, but look at the horrible ingredients in it (including GMO’s) and, there is nothing in it to nourish your body…it’s empty calories and highly processed. It’s not food. It also was rated a D+ on

      I haven’t figured the calorie content for the Strawberry Truffles, but even if they were 200 calories each, they are made with real, whole food ingredients. I would much rather eat several of those with clean ingredients that nourish the body than the lower calorie snack full of unhealthy ingredients.

      This is a perfect example of why calorie counting doesn’t make sense*. In this comparison, the lower calorie dessert is worse than the higher calorie one. 100 calories of dead, highly processed, GMO ingredients vs 200? calories of live, raw, gluten-free, dairy-free, refined sugar free, nutrient-dense, real whole food ingredients. The importance and focus of the foods we eat are more than just about the calories.

      I would even dare to say that the truffles might be the most nutrient-dense food that some people would eat in an entire day (healthy fats, natural sweetener, fresh fruit and nutrient/mineral dense raw cacao).

      But no matter how healthy they may be, they would still need to be eaten in moderation. One thing I find when I eat clean and nutrient dense foods/snacks is that I don’t need to eat as much to be satisfied. When I ate empty calorie foods on the S.A.D. (Standard American Diet) I would eat and eat and never be satisfied.

      *And I understand that there are readers that need to have nutritional information on the foods they eat for medical or other reasons and that is perfectly fine. I would suggest to go online and find a website that has a free nutritional calculator and input the data for the information you are looking for.

      Like my motto says “Feel Good About What You Eat”…you can feel good about eating clean desserts but could we say the same about the 100 calorie snack type foods?

      Thank you for your question and I hope you look around and find some other healthy desserts recipes to try…I have lots to choose from 😉

  6. Erin says

    Hopefully this isn’t too dumb a question, but is the cauliflower zucchini , garlic in the cheese sauce cooked before blending?

    • Karielyn says

      Hi there Erin! No…not a dumb question at all! The sauce is actually a “raw” sauce meaning you do not have to cook those items before adding them to the blender.

      Just throw everything into the blender and it will turn into a cheesy, creamy sauce.

      Thanks for your question and I hope you enjoy the recipe 😉

Leave a Reply

Your email address will not be published. Required fields are marked *