Mushroom & Spinach Pilau
10.0 grams
Almond Flakes
50.0 grams
Basmati Rice
65.0 grams
Spinach
60.0 grams
Button Mushrooms
1.0 Unit(s)
Garlic Cloves
1.0 Unit(s)
Small Red Onion
25.0 grams
Pomegranate Seeds
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 |
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.
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.
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.