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Rice, spinach and mushrooms with yogurt sauce

Rice spinach and mushrooms with yogurt sauce

Closely resembling risotto or pilaf, this traditional Bulgarian recipe for cooking rice, is a delicious meal that is a warming and hearty in itself or it can be served as a side dish with a roast and grilled lamb or even pork.

Prep Time: 45 minutes

Serves: 4


500g of fresh spinach, washed, drained and chopped
One large onion, diced
200g of fresh mushrooms, sliced
One carrot, sliced
1/3 cups of long-grain rice
500 ml of vegetable stock
1/3 cups of olive oil
Salt and freshly ground pepper to taste
4 whole spring onions

For the yogurt sauce:

2 cups of plain yogurt
Large garlic clove, grated or minced
Salt to taste

Heat the olive oil in large skillet. Add the onion, carrot and mushrooms and cook until the onion and carrot are soft. While they are cooking rinse the rice with water and drain. Add the rice to the skillet and cook for an additional 2 minutes stirring often. Start adding the vegetable stock in portions, stirring and adding stock as the rice absorbs it. Cover and reduce heat to a simmer.

Cook for approximately 10 more minutes stirring occasionally until all the liquid is absorbed and rice is cooked (it may be necessary to add some water). Add the spinach, cover and cook until the spinach wilts. Remove from heat, mix well and season to taste.

For the yogurt sauce:

Combine the ingredients in a small bowl and stir gently to blend. Pour some of the sauce over each individual portion and garnish with a spring onion and some fresh parsley.

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