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Place brown rice, wild rice, and water in a pot. Cover and bring to a boil. Reduce heat to low and simmer for 45 minutes. Remove from heat.
Chop green onions. Slice mushrooms. Clean and coarsely chop spinach.
Place green onions in a large sauté pan. Add just enough water to cover bottom of pan. Sauté over medium-high heat for a few minutes, making sure pan doesn't dry out. Add mushrooms and cover. Let steam a few more minutes, stirring occasionally.
When mushrooms are cooked, add spinach and bean sprouts. Cover again and let steam until spinach wilts. (You may need to add spinach in stages to fit it all in pan until it wilts.)
Add cooked rice and soy sauce. Stir until heated and well mixed. Add more soy sauce if necessary. Remove from heat and serve.
Makes 6 servings.