Spinach and Mushroom Pilaf Recipe — Flavorful One-Pot Rice Dish

A simple, flavorful pilaf where spinach and mushrooms meld with rice for a hearty, well-balanced dish.

• Rice – 1 cup
• Olive Oil – 1 tbsp
• Fennel Seeds – 1 tbsp
• Garlic – 4 to 5 cloves, chopped
• Onion – 2 to 3, finely chopped
• Bell Pepper – 1, thinly sliced
• Spinach – 1 small bunch, washed thoroughly and chopped
• White button mushrooms – 200 g, washed and halved if large
• Garam masala – 1 1/2 tbsp (adjust to taste)
• Salt – to taste
• Water – as required

Instructions

1. Rinse the rice thoroughly and soak it for 15 minutes. Drain and set aside.
2. Heat the oil in a heavy-bottomed pan or pressure cooker. Add the fennel seeds and let them sizzle.
3. Add the chopped garlic and cook briefly until fragrant, then add the chopped onions and sauté until they soften.
4. Add the sliced bell pepper and cook a few minutes until it begins to soften.
5. Stir in the chopped spinach; once it starts to wilt, add the mushrooms.
6. Mix well, then add garam masala and salt to taste.
7. Add the drained rice and enough water to cook (about 1 to 1.25 cups water per cup of rice, adjust for your rice type). Cover and simmer until the rice is tender, or pressure cook for 2–3 whistles.
8. Fluff the pilaf gently and serve with your favorite accompaniments.

This pilaf works well with freshly cooked rice or leftover rice—both yield great results. Adjust spices and water for your preferred texture and flavor.