Spinach, Mushroom & Lemon Rice Pilaf - cooking recipe

Ingredients

7 ounces spinach, washed & roughly chopped
1 lemon, zested and juiced
2 garlic cloves, crushed
2 ounces butter
9 ounces basmati rice
5 1/2 ounces chestnut mushrooms, sliced
2 onions, finely sliced
1 7/8 cups vegetable stock
1 cinnamon stick
4 whole cloves
4 cardamom pods, lightly crushed

Preparation

Cook the onion and garlic in the butter in a large shallow pan until soft and golden.
Add the mushrooms and cook until softened. Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and stock. Cover.
Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.