Spinach, mushroom and lemon pilaf

  • serves 2
  • A little effort

Great looking, stylish main course can be good for you, and this spinach, mushroom and lemon pilaf is no exception. Quick and easy, this is perfect if you're entertaining friends mid-week.



  • onions 2, finely sliced
  • garlic 2 cloves, crushed
  • butter 50g
  • chestnut or button mushrooms 150g
  • cinnamon 1 stick, sliced
  • cloves 4 whole
  • cardamom pods 4 bruised
  • basmati rice 250g
  • lemon 1/2, zested and juiced
  • vegetable stock
  • spinach 200g, washed and roughly chopped 


  • Step 1

    Cook the onion and garlic in the butter in a large shallow pan until soft and golden. Add the mushrooms and cook until softened. Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and stock. Cover.

  • Step 2

    Cook on a gentle heat for about 15 minutes until the liquid has been absorbed. Sri through the spinach and lemon juice, cover for 2 minutes until wilted and serve.

Nutritional Information

  • Kcals 350
  • Fat 11.7g
  • Saturates 6.6g
  • Carbs 56.6g
  • Fibre 2.4g
  • Protein 8.1g
  • Salt 1.45g