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. 

Serves 2
1 onion, halved and sliced
25g butter
1 clove garlic, crushed
1 tsp cumin
1 tsp turmeric
Basmati rice, I teacup
Vegetable stock
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. 

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