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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• yummymummy

  02 January 2008

  yummymummy rated and commented on this recipe

  

  Instant hit with the whole family, and really quick and easy to make too.

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• alip

  05 January 2008

  alip rated and commented on this recipe

  

  Delicious

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• Ellen

  22 January 2008

  Ellen rated and commented on this recipe

  

  Excellent. Very easy to make. Tasty and healthy. Only adjustment I would make is to leave the lemon juice out - keep the zest though - I found the lemon overpowered all the other lovely flavours. Works well with brown rice - just cook for a little longer. Would definitely make this again.

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• Kate

  31 January 2008

  Kate rated and commented on this recipe

  

  Nice recipe, very easy. I used brown basmati which took a lot longer than 15 mins to cook - more like 45 mins. Great for mid-week dinner.

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• Anne Marie

  30 May 2008

  Anne Marie commented on this recipe

  I made this recipe and it is fantastic. No sure about the cloves and cardamom but the lemon flavour with the spinach and mushrooms was brilliant.

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• Anne Marie

  30 May 2008

  Anne Marie rated this recipe

  

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• Lulubee

  15 September 2008

  Lulubee rated and commented on this recipe

  

  Nice, but a bit dry to have on its own as a main meal - works better as a side dish.

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• cuparsarah

  23 September 2008

  cuparsarah rated and commented on this recipe

  

  This was delicous. Made it with brown rice by boiling the rice for 10 minutes while preparing rest of recipe and it worked very well. Made even brown rice taste delicous and creamy.

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• PollyPants

  30 October 2008

  PollyPants commented on this recipe

  I absolutely love this dish! I have made it twice in the last week and it has gone down a storm both times! Easy to double up on too when friends pop around. I used it as a side dish for a chicken curry and a Mexican chili and it was the perfect compliment to both! Tip: Don't forget the cardamom - for the aroma if nothing else :-)

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• emmawemma

  10 December 2008

  emmawemma rated and commented on this recipe

  

  Great dish, although used cumin seeds and chilli powder.

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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

Preperation 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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