• 2 onions, finely sliced
  • 2 cloves garlic, crushed
  • 50g butter
  • 150g chestnut or button mushrooms
  • 1 stick cinnamon, sliced
  • 4 whole cloves
  • cardamom pods, 4 bruised
  • 250g basmati rice
  • 1/2 lemon, zested and juiced
  • 450ml vegetable stock

  • 200g spinach, 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.


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