Cooking Instructions

• Place the rice, 1 tablespoon of the olive oil, and ½ teaspoon of the salt into a medium pot with 1 ¾ cups cold water.
• Bring to a boil over high heat, then cover, reduce heat to maintain a gentle simmer, and cook until water is absorbed, about 40 minutes.
• Meanwhile, heat the olive oil over medium-high heat in a wide skillet.
• Add the onion and cook, stirring occasionally, until it starts to soften, about 5 minutes.
• Clean and slice the mushrooms. Add them to the pan and cook, still stirring occasionally, until they have reduced in volume by about half and reabsorbed any water they've given off during cooking, about 5 to 7 minutes.
• Add the garlic and cook, stirring, one minute more.
• Add the spinach to the pan and cook, stirring, until just wilted.
• When the rice and the mushroom mixture are both cooked, add the rice to the skillet.
• Add the soy sauce and chives and stir together gently but thoroughly.
• Serve warm or at room temperature.