Spinach, mushroom and lemon pilaf
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 2 onionsfinely sliced
- 2 cloves garliccrushed
- 50g butter
- 150g chestnut or button mushrooms
- 1 stick cinnamonsliced
- 4 whole cloves
- cardamom pods4 bruised
- 250g basmati rice
- 1/2 lemonzested and juiced
- 450ml vegetable stock
- 200g spinachwashed and roughly chopped
Nutrition: per serving
- kcal350
- fat11.7g
- saturates6.6g
- carbs56.6g
- fibre2.4g
- protein8.1g
- salt1.45g
Method
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.
