Spinach, Mushroom & Lemon Rice Pilaf

• 7 ounces spinach, washed & roughly chopped
• 1 lemon, zested and juiced
• 2 garlic cloves, crushed
• 2 ounces butter
• 9 ounces basmati rice
• 5 1/2 ounces chestnut mushrooms, sliced
• 2 onions, finely sliced
• 1 7/8 cups vegetable stock
• 1 cinnamon stick
• 4 whole cloves
• 4 cardamom pods, lightly crushed

1. Cook the onion and garlic in the butter in a large shallow pan until soft and golden.
2. Add the mushrooms and cook until softened. Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and stock. Cover.
3. Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
4. Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.

lemon, garlic, butter, basmati rice, mushrooms, onions, vegetable stock, cinnamon, cloves, cardamom pods

Taken from www.food.com/recipe/spinach-mushroom-lemon-rice-pilaf-410659 (may not work)