Solo: Spinach & Bacon Pilaf

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Solo: Spinach & Bacon Pilaf

A deliciously lemony mix of spinach, mushrooms, bacon lardons flavoured with garlic, cloves and a cinnamon stick, and wrapped in long grain basmati rice. Super quick to make and super tasty to eat.

Ingredients to serve 1

  • 75g x Homestyle bacon - cut into strips
  • 75g x button mushrooms - slice finely
  • 100g x spinach - slice
  • ¼ x lemon
  • 1 clove x garlic - crush, peel and chop finely
  • 1 tbsp x butter (from your pantry)
  • ¼ cup x basmati rice
  • ¼ x onion - peel and chop finely
  • 1 tsp x vegetable stock granules
  • ½ cup x boiling water
  • ¼ tsp x ground cumin
  • 2 x cloves
  • ¼ x cinnamon stick
  • ⅛ tsp x chilli powder
  • salt & pepper (from your pantry)


Step 1

Grate the skin off the lemon to create zest - using a fine grater. Then halve and juice.

Step 2

Dissolve the vegetable stock granules in the boiling water.

Step 3

Heat the butter in a pan on medium to high heat. Add the onion, bacon and garlic and sauté for about 5 minutes until the onion is soft and the bacon is browned. Add the mushrooms and cook for 5 more minutes until softened and slightly browned. Now add the cumin, cloves, cinnamon stick, chilli powder, salt and pepper and cook for about 2 minutes. Stir in the rice, lemon zest and stock, cover and cook on a gentle heat for about 15 minutes until the liquid has been absorbed. Lastly, stir through the spinach and lemon juice, cover for 2 minutes until the spinach has wilted. Serve immediately.