Spinach Mushroom Lemon Rice Pilaf

Brighten up your dinner table with this vibrant Spinach Mushroom Lemon Rice Pilaf, a mouthwatering fusion of earthy and citrusy flavors that’s as nourishing as it is delicious. This easy-to-make dish features tender long-grain rice cooked to perfection in vegetable broth, enriched with sautéed mushrooms, buttery baby spinach, and aromatic garlic and onions. A pop of freshly squeezed lemon juice and zest elevates the flavors, creating a refreshing and tangy twist that pairs beautifully with the rich umami of the mushrooms. Ready in just 40 minutes, this one-pot recipe is perfect for weeknight dinners or as an elegant side dish for a crowd. Garnished with fresh parsley, this gluten-free and vegetarian pilaf is sure to impress!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 cups white button mushrooms, sliced
• 1 cup long-grain white rice
• 2 cups vegetable broth
• 2 cups baby spinach, packed
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil and butter in a large skillet or saucepan over medium heat.

Step 2

Add the finely chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the sliced mushrooms to the skillet and cook for 5-6 minutes until the mushrooms are tender and their juices have evaporated.

Step 5

Add the rice to the skillet and stir it with the vegetables for 1-2 minutes to lightly toast the grains.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Reduce the heat to low, cover the skillet with a lid, and let the rice cook for 15-18 minutes, or until the liquid is absorbed and the rice is tender.

Step 8

Turn off the heat and gently fold in the baby spinach. Cover again for 2-3 minutes to allow the spinach to wilt.

Step 9

Stir in the freshly squeezed lemon juice, lemon zest, salt, and black pepper.

Step 10

Fluff the rice with a fork to mix all the ingredients evenly.

Step 11

Garnish with chopped fresh parsley before serving and enjoy!

Nutrition Facts

Serving size	(1202.4g)

Amount per serving	% Daily Value*
Calories	933.0

Total Fat 45.9g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 31mg	0%
Sodium 2369.5mg	0%
Total Carbohydrate 113.2g	0%
Dietary Fiber 14.7g	0%
Total Sugars 18.4g
Protein 26.1g	0%

Vitamin D 28IU	0%
Calcium 215.4mg	0%
Iron 8.5mg	0%
Potassium 2427.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 10.8%

Carbs: 46.7%