Start by preparing all of your ingredients.
Heat the vegan butter in a large pot over medium heat. Add the onions and garlic and sauté for 3-5 minutes or until fragrant.
Add the carrots and celery and cook for another 5 minutes, then add the mushrooms. Cook for 8-10 minutes or until the liquid released from the mushrooms has mostly evaporated. Season with salt and pepper.
Stir in the rice and toast for 1-2 minutes, then add the summer savory and thyme.
Add the vegetable broth and plant-based milk. Stir everything together, then increase heat to bring the a boil. Once it's boiling, reduce the heat to low-medium and cook covered for 40 minutes or until the rice is cooked. In the last 5 minutes, stir in the baby spinach.
Add 1/2 teaspoon white wine vinegar. Taste and add more salt and/or vinegar as needed. Enjoy!