Buttery mushroom and spinach pilaf

Buttery mushroom and spinach pilaf

  • serves 2
  • A little effort

The best rice dish for a quick after-work meal. Satisfying yet light, this vegetarian pilaf makes good use of mushrooms, spinach and Indian spices plus Indian staple basmati rice.



  • onion 1 large, halved and sliced
  • butter 25g
  • chestnut mushrooms 250g, sliced
  • garlic 1 clove, crushed
  • ground cumin 1 tsp
  • cloves 3, ground
  • turmeric 1 tsp
  • basmati rice 1 teacup (or similarly sized container)
  • vegetable stock
  • spinach 100g, chopped
  • eggs 2, poached to serve


  • Step 1

    Cook the onion in the butter with a good pinch of salt for about 20 minutes, until soft, dark golden brown and caramelised. Add the mushrooms to the pan and cook until softened and browned and there’s not much moisture left in the pan. Stir in the garlic and spices and cook for a minute then tip in the rice and stir well. Measure 2 cupfuls of stock using the same container you used to measure the rice, and add that to the pan. Cover with a tight-fitting lid and cook on a low simmer for about 12-15 minutes until the stock is absorbed and the rice tender.

  • Step 2

    Stir in the spinach with a splash of stock and leave for a few minutes to wilt. Divide between 2 plates and top each with a poached egg.

Nutritional Information

  • Kcals 542
  • Fat 12.7g
  • Carbs 86.9g
  • Fibre 6.7g
  • Protein 16.7g
  • Salt 0.7g