Punchy mushroom pilaf

There’s no dinner as quick and satisfying as a one-pan pilaf, and ours packs a tasty, protein punch, thanks to our softly boiled eggs and a medley of spices.

1 hour, 10 minutes

Serves 4

Nutritional Information

Calories 318
Protein 12.7g
Fat 18g
of which saturates 3g
Carbohydrates 27.4g
of which sugars 5.6g
Fibre 2.8g


  • Olive oil
  • 2 onions, finely sliced
  • 2 cloves of garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • 350g mixed mushrooms, sliced
  • 300g basmati rice, rinsed
  • 100g spinach
  • 4 Enriched eggs
  • 40g walnuts, toasted and roughly chopped
  • 30g mixed herbs (parsley, dill or mint)


  1. Heat 2 tablespoons olive oil in a large pan on a medium heat. Add the sliced onion and cook slowly for 10 minutes, until caramelised and golden. Add the garlic and spices and fry for 2 more minutes. Tip in the mushrooms and cook for 5-10 minutes, until golden.
  2. Pour in the rice and gently toss it around the pan, to coat it in the onions and mushrooms. Pour in enough boiling water to cover and reach 1cm above the rice, then bring to a simmer.
  3. Pop on a lid or cover with foil and put in the oven for 20-25 minutes, until the rice is cooked, and all the water has been absorbed. After around 15 minutes, add the spinach to the rice.
  4. Meanwhile boil the eggs for 7 minutes, until softly boiled with jammy yolks.
  5. Top the pilaf with halved eggs and sprinkle over the chopped walnuts and herbs.

Our Socials