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!
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Recipe Information
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)
Instructions
Heat the olive oil and butter in a large skillet or saucepan over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until the mushrooms are tender and their juices have evaporated.
Add the rice to the skillet and stir it with the vegetables for 1-2 minutes to lightly toast the grains.
Pour in the vegetable broth and bring the mixture to a boil.
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.
Turn off the heat and gently fold in the baby spinach. Cover again for 2-3 minutes to allow the spinach to wilt.
Stir in the freshly squeezed lemon juice, lemon zest, salt, and black pepper.
Fluff the rice with a fork to mix all the ingredients evenly.
Garnish with chopped fresh parsley before serving and enjoy!
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 18.4 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 215 mg | 17% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2427 mg | 52% | |
*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.
