Continuing my obsession with one pot rice dishes, this Wild Mushroom, Squash and Spinach Pilaf is one of my new favourite meals. It’s easy, totally delicious and just a touch unusual. A great way to jazz up your midweek meal routine!
I have two foodie obsessions at the moment. One is one pot rice dishes, the other is autumn flavours and this dish neatly combines the two to create a delicious, comforting dish that is quick, easy and involves very little washing up!
A couple of weeks ago I shared one of my new favourite one pot rice dishes, my delicious Harissa Chicken and Butternut Squash Pilaf, and it turns out I am not the only one who likes it…it went a bit mad on my blog and is consequently one of my most popular recipes this month…so I thought you guys might like another one. 🙂
This Wild Mushroom, Squash and Spinach Pilaf is incredibly simple, it is also a great free from option as it is (takes a deep breath)…gluten free, dairy free, egg free, nut free, soy free, veggie, vegan and probably free from a whole load of other things besides. So great if you are entertaining a whole bunch of people with various dietary requirements, which I guess a lot of us will be doing over the festive season.
It also takes very little time or effort to throw together and looks absolutely wonderful. Plus it tastes great and is really super nutritious, thanks to the nutrient rich veggies, brown rice and spices – so also quite good if you are feeling a bit peaky over the festive season or you feel like you need a bit of a ‘good’ day after some over-indulging!!
If plant based dishes don’t quite do it for you, this would also be a great one to make after Christmas and serve with some leftover turkey, chicken or ham.
I love wild mushrooms and they taste really great in this dish. You can buy boxes of them in the supermarket these days, so they are not too hard to find, but if you want something really special, check out your local grocer who may have some locally foraged ones…or even go foraging yourself…if you know what you are doing, obviously!! I am afraid this easy peasy (read ‘lazy’) foodie is not really the foraging type, so these were bought from Tesco! But if you can’t get hold of wild mushrooms (or you just don’t like them) substitute for normal ones instead.
A great wine match for this would be a Rioja Reserva or a similar style wine from another Spanish region. If you prefer white, a Sauvignon Blanc or Gewurztraminer would work well here too.
- 2 tablespoons olive oil
- 1 onion, diced
- 100g wild mushrooms, e.g. chanterelles (or normal mushrooms, sliced)
- 400g butternut squash, diced
- 2 garlic cloves, crushed or grated
- 3 teaspoons smoked paprika (or normal, if you don’t have smoked)
- 2 teaspoons cumin
- 1 cinnamon stick, broken in half (or 1 teaspoon ground cinnamon)
- 1 teaspoon chilli flakes or one fresh red chilli, sliced (or to taste)
- Salt and pepper to taste
- 300g brown rice
- 600ml boiling water
- 200g spinach
- Place the olive oil and onions in a large frying pan or sauté pan and fry gently for 3 minutes with the lid on until softened, but not browned.
- Remove the lid, add the wild mushrooms and fry for 3 more minutes.
- Add the garlic, butternut squash and spices, plus some salt and pepper and fry for 2 more minutes.
- Next add the rice and water and mix together thoroughly. Bring to the boil, then turn down to a low simmer and cover with a lid. Cook for 20 minutes or until all the water has been absorbed and the rice and butternut squash are tender.
- Stir in the spinach and allow to wilt slightly, then serve.
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