Simply good food to share from a mum who likes to feed her kids well. A guide and a little bit of inspiration for those who'd like to cook a bit more but haven't got the time or the energy to meal plan. I'll post daily/weekly updates of recipes that work for me. Good food doesn't have to involve hours of hard work and preparation.
Tuesday, 14 October 2014
Buttery mushroom and spinach pilaf
Olive magazine provided the inspiration for this very tasty lunch yesterday. I loved the soft boiled egg on top, which coats the rice with warm, golden egg yolk.
1 onion, halved and sliced
1 clove garlic, crushed
1 tsp cumin
1 tsp turmeric
Basmati rice, I teacup
250g chestnut mushrooms
100g spinach chopped
2 poached eggs to serve
Cook the onion in the butter with a good pinch of salt for about 20 minutes, until dark golden brown and caramelised. Add the mushrooms to the pan and cook until softened and browned and there's not much moisture left in the pan. Stir in the garlic and spices and cook for a minute then tip in the rice and stir well. Measure 2 cupfuls of stock using the same container you used to measure the rice. Cover with a tight fitting lid and cook on a low simmer for about 12-15 mins until the stock is absorbed and the rice tender.
Stir in the spinach with a splash of stock and leave for a few minutes to wilt. Divide between 2 plates and top each with a poached egg.