Spinach, mushroom and lemon pilaf
Serves 2
A little effort
Total time:
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
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.
