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Mushroom & Spinach Pilau

A mushroom is a fruiting body of a fungus. Button mushrooms contribute to the recommended daily intake of several vitamins and minerals. The USDA reports that mushrooms contain high amounts of copper, which is needed to produce blood cells and maintain heart health. Additional nutrients are vitamins C, D and B.

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    Almond Flakes 10.0 grams

    Almond Flakes

    Basmati Rice 50.0 grams

    Basmati Rice

    Spinach 65.0 grams

    Spinach

    Button Mushrooms 60.0 grams

    Button Mushrooms

    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Small Red Onion 1.0 Unit(s)

    Small Red Onion

    Pomegranate   Seeds 25.0 grams

    Pomegranate Seeds

    Vegetable Stock 100.0 ml

    Vegetable Stock


    • Time : 25.0 mins
    • |
    • Calories: 395.0 kcal
    • |
    • Protein : 12.0 g
    • |
    • Fat : 5.0 g
    • |
    • Carb. : 77.0 g
    : Your Kitchen Essentials
    Utensils: Pot or Saucepan |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Wash the rice under running water and till water runs clear. Soak it in water for 10-15 mins.

    Wash and dry the vegetables prior to chopping (as required):
    - Button Mushrooms: cut into thick slices or halves as you wish
    - Spinach: just wash and dry
    - Red Onion: peel and dice
    - Garlic: peel and mince.
    : Get Cooking
    Heat some oil in a saucepan and fry the onion and garlic. Sauté gently for a minute then add mushrooms. Keep sautéing until they release some aroma.

    Add the rice and mix well. Then add the vegetable stock. Allow it to come to the boil then reduce the heat. Cover loosely and allow it to cook for 15 minutes or until the rice is cooked. Add the baby spinach in the last 5 minutes. Check and adjust the seasoning.

    Plate and Serve:
    Fork the rice to fluff it up and plate. Sprinkle the almond flakes and pomegranate seeds on top before serving.