Meals and Courses

Chestnut Mushroom and Spinach Pilau

cook 30 mins
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 200 g (7 oz) chestnut mushrooms, diced
  • 3 cardamom pods, lightly crushed
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • 150 g (5 oz) basmati rice
  • 500 ml (17 fl oz) hot vegetable stock
  • 125 g (4 oz) frozen peas, defrosted
  • 125 g (4 oz) spinach leaves, roughly chopped
  • salt and pepper
  • fried onions, to garnish (optional)
  • Heat the oil in a large, deep-sided frying pan and cook the onion and garlic for 4–5 minutes over a medium-high heat, stirring occasionally, until beginning to colour.
  • Add the mushrooms, cook for 2 minutes, then add the spices and rice and stir for 1 minute.
  • Pour in the stock, season generously and cover with a tight-fitting lid. Simmer very gently for about 15 minutes, until the rice grains are almost tender.
  • Remove from the heat and fold in the peas and spinach. Replace the lid and set aside for 4–5 minutes, until the liquid has been absorbed and the rice is tender and light.
  • Serve garnished with fried onions, if desired.
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