Spinach, mushroom & lemon pilaf

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• sweetooth

  20 July 2010

  sweetooth rated and commented on this recipe

  

  Mine was a bit soggy but the taste was lovely. Mushrooms and spinach make a nice combination.

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• becky

  21 December 2010

  becky rated and commented on this recipe

  

  AWFUL! To be fair, i didn't have any cardammon but i can't believe it would have made it any better! Eeesh!

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• sueb

  30 January 2011

  sueb rated and commented on this recipe

  

  Very pleasantly surprised at how tasty this dish is. Used ground cardamom instead of pods and an organic lemon which seemed to give more juice than an ordinary lemon. Had it the first night with pork steak, and the remainder I used the following night as an accompaniment to curry. Will definitely be making this again.

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• chawi

  15 February 2011

  chawi rated this recipe

  

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• dancercook

  10 March 2011

  dancercook commented on this recipe

  I made as per recipe, except I added the lemon juice with the cooking for 15 mins bit -oops! Tasted delicious anyway, loved the aromatic flavours, definitely make this one again, so easy!

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• avrile14

  13 March 2011

  avrile14 commented on this recipe

  Made this in the rice-cooker, with a bit less butter than suggested. Loved it! Great with any grilled meat or fish.

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• mamarazzi

  15 March 2011

  mamarazzi rated and commented on this recipe

  

  Delicious. Really good. I followed the advise to only put the lemon zest in, half in the beginning, the rest just in the end with the spinach and steered it just for a minute in order to leave the spinach crunchy. We had it with chicken, which I just fried with some Hot Madras curry powder. Worked fine together was not too dry.

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• DrFabio

  20 April 2011

  DrFabio rated and commented on this recipe

  

  This was delicious! Will definitely have it again, with no alterations (though I did have to watch it like a hawk to it didn't sticK). It was a challenge to force myself to leave enough for lunch the next day!

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• MadMum

  12 June 2011

  MadMum commented on this recipe

  I was looking for a recipe to use up mushrooms and spinach, found this recipe and adapted it somewhat! I didn't add too much lemon juice (having read some of the reviews) and I used a red onion. Finding that I didn't have vegetable stock, I used chicken stock instead. The result was delicious, and only one pan to wash!! I will definitely be making this again.

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• Gareb

  16 October 2011

  Gareb rated and commented on this recipe

  

  Not bad, but cooking times are way off. It's 15 mins just 'gentle cooking' for a start. Also, no need to cook covered. I think best if it is constantly stirred for 15 minutes instead.

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• Marshall

  24 October 2011

  Marshall rated and commented on this recipe

  

  Took longer to cook than 15 minutes. It definately needs more mushrooms than stated in receipe and only half the amount of lemon. It wasn't too bad though.

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• Lora

  01 March 2012

  Lora rated and commented on this recipe

  

  It was pleasant enough but I wasn't really wowed by it. That said, I used olive oil instead of butter, and missed the lemon zest. So my version wasn't 100% as stated. I'd make it again but not in any great hurry and would probably add more mushrooms.

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• beki

  30 April 2012

  beki rated and commented on this recipe

  

  yummy and simple recipe, i left out the cardamom pods, they may add some extra flavour, but i hate chomping down on them. Great for a quick tea

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• Pickledrabbit

  07 May 2012

  Pickledrabbit rated and commented on this recipe

  

  You really need to add some lemon juice to lift the taste, maybe adding some fresh chilli too?

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• Hannah B

  20 June 2012

  Hannah B rated and commented on this recipe

  

  I added a pinch of chilli flakes and 1/2 tsp nigella seeds and it was very tasty indeed!

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• F6693

  25 March 2013

  F6693 rated this recipe

  

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http://www.bbcgoodfood.com/recipes/3714/

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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

Vegetarian

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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