Gluten Free | Grains | Vegetable-related

Spinach, mushroom and lemon pilaf

March 29, 2016

We love this, it’s easy, tasty, interesting and light and complements any meal

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Serves 4 to 6

8 oz fresh spinach, washed and roughly chopped
1 lemon,zested and juiced. (You may not need to use all the lemon juice, so try a little less)
2 garlic cloves, crushed
3 oz butter
8 oz Basmati rice
6 oz chestnut mushrooms, sliced I have made this recipe without the mushrooms, and it’s just as good.)
2 onions, finely sliced
2 cups vegetable or chicken broth
1 cinnamon stick
4 whole cloves
4 bruised green cardamon pods

Cook the mushrooms in 2oz of the butter until they soften start to brown. Remove them from the pan and set aside, add a little more butter to the pan and add the onion and garlic and saute until soft and golden. Add back the mushrooms in the last 2 minutes and stir well.
Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and broth.
Cover and cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
Stir through the spinach and about 3/4 of the lemon juice, cover for 2 minutes until the spinach is wilted. Taste for seasoning and if you think it can take more lemon juice, add the rest.