One Pot Wild Mushroom, Squash and Spinach Pilaf

5 from 4 votes

One Pot Wild Mushroom, Squash and Spinach Pilaf

This Wild Mushroom, Squash and Spinach Pilaf is great way to jazz up your midweek meal routine! It’s easy to make, totally delicious and just a touch unusual.

Course Main Course

Cuisine Fusion, Indian, Middle Eastern

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 423kcal

Author Eb Gargano

Ingredients

2 tablespoons olive oil
1 onion diced
100 g wild mushrooms e.g. chanterelles (or normal mushrooms, sliced)
400 g 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
300 g easy cook brown rice (see note 1)
600 ml boiling water
200 g spinach

Metric - US Customary

Instructions

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.

Notes

This recipe uses easy cook brown rice, which takes roughly 20 minutes to cook. If you can’t get easy cook brown rice, use normal brown rice and check the packet for cooking times.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition