Spinach Mushroom Lemon Rice Pilaf

Nutriscore Rating: 73/100

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!

Recipe Information

• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 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

11 steps

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

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

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

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

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

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

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.

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

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

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

11. Garnish with chopped fresh parsley before serving and enjoy!

Nutrition Facts

1 serving (303.1g)

Calories		232
% Daily Value*
Total Fat		11.2 g	14%
	Saturated Fat	3.0 g	15%
	Polyunsaturated Fat	0.3 g
Cholesterol		8 mg	3%
Sodium		543 mg	24%
Total Carbohydrate		28.8 g	10%
	Dietary Fiber	3.6 g	13%
	Total Sugars	4.8 g
Protein		6.7 g	13%
Vitamin D		0.2 mcg	1%
Calcium		59 mg	5%
Iron		1.8 mg	10%
Potassium		656 mg	14%

*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: 400 cal (41.3%%)

Protein: 106 cal (11.0%%)

Carbs: 462 cal (47.7%%)