Preparation time: 20 mins | Cooking time: 30 mins
Necessity is the mother of all inventions. :-) I say this because mushrooms & spinach are abundantly available here. I started experimenting on many dishes with these ingredients. I came across this recipe from a continental cookery book. I indianised it to suit our taste. It was a hit among kids too.
Onions (finely sliced)-2
Garlic (crushed)- 2 cloves
Juice of 1/2 a lemon
Veg stock- fresh cube or concentrate – 450 ml
Spinach-200gms and roughly chopped.
Cook the onion and garlic in the butter in a large shallow pan until soft and golden. Add the mushrooms and cook until it softens. Add the spices and cook for 2 minutes. Now add the veg stock, rice and salt, cover and cook on a slow heat until the liquid has been absorbed. Stir through the spinach and lemon juice. Cover for 2 min until wilted & serve.
Note: To wilt spinach quickly put it in a colander and pour a kettle of boiling water.