Spinach, mushroom & lemon pilaf

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olive magazine

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Recipe by olive magazine

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

350 kcalories, protein 8.1g, carbohydrate 56.6g, fat 11.7 g, saturated fat 6.6g, fibre 2.4g, salt 1.45 g

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Ingredients

• 200g spinach , washed & roughly chopped
• lemon , zested and juiced
• 2 garlic cloves , crushed
• 50g butter
• 250g basmati rice
• 150g chestnut mushrooms , sliced
• 2 onions , finely sliced
• 450ml made-up vegetable stock , made from fresh, cube or concentrate
• 1 cinnamon stick
• 4 whole cloves
• 4 bruised cardamom pods

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Difficulty and servings

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Ingredients

• 200g spinach , washed & roughly chopped
• lemon , zested and juiced
• 2 garlic cloves , crushed
• 50g butter
• 250g basmati rice
• 150g chestnut mushrooms , sliced
• 2 onions , finely sliced
• 450ml made-up vegetable stock , made from fresh, cube or concentrate
• 1 cinnamon stick
• 4 whole cloves
• 4 bruised cardamom pods

350 kcalories, protein 8.1g, carbohydrate 56.6g, fat 11.7 g, saturated fat 6.6g, fibre 2.4g, salt 1.45 g

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