Mushroom and spinach brown rice pilaf with toasted seeds
Nutty brown rice cooked with mushrooms, garlic and warm spices, then folded with spinach and crunchy seeds.
- Time50 min
- LevelEasy
- Costabout £1.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large lidded pan over a medium heat. Cook the onion for 6 minutes, then add the mushrooms and cook for 6 minutes until golden.
12 min - 2
Stir in the garlic, cumin, coriander and cinnamon stick and cook for 1 minute until fragrant.
- 3
Add the rice and stir for 1 minute so every grain is coated. Pour in the hot stock and bring to the boil.
- 4
Cover tightly, turn the heat right down and cook for 30 minutes, until the stock has been absorbed and the rice is tender.
30 min - 5
Lay the spinach on top, put the lid back on and leave off the heat for 5 minutes so it wilts.
5 min - 6
Remove the cinnamon stick, fluff the rice with a fork, stir in the lemon juice and scatter with the toasted seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.