Spinach, Mushroom & Lemon Pilaf

Spinach, Mushroom & Lemon Pilaf

Core recipe
200g spinach, washed & roughly chopped 

lemon, zested and juiced
2 garlic cloves, crushed
2 tsp Olive Oil
250g brown rice
150g chestnut mushrooms, sliced
2 onions, finely sliced
450ml made-up vegetable stock, made from fresh, cube or concentrate
1 cinnamon stick
4 whole cloves
4 bruised cardamom pods

Cook the onion and garlic in the oil 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.

(If following No Count omit oil and use Frylight and white rice can be used instead of brown)