Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

100g spring onions

1 small lemon

1 tbsp vegetable oil

20 blanched almonds, preferably Marcona

25g butter

2 tsp fresh, or half tsp dried, thyme

200g brown cap mushrooms

Approx 300g cooked brown whole-grain rice

150ml stock

100g young spinach

Method

Trim and finely slice the spring onions, including the green. Remove the zest from half the lemon and chop to dust.

Heat a little of the oil in a frying pan and quickly stir-fry the almonds until golden brown. Tip on to kitchen paper to drain and cool.

Add the remaining oil and half the butter. When melted, stir in the spring onions, lemon zest and thyme. Cook, stirring occasionally, for a few minutes until the onion is soft.

Meanwhile, wipe then quarter the mushrooms. Stir into the onions, tossing for 3-4 minutes until dark, damp and just cooked through.

Add the rice, breaking up any lumps, squeeze over the lemon juice and add the stock. Simmer until the pilaf is juicy rather than wet.

Stir in the spinach. When wilted - which takes only moments - it's done. Stir in the almonds and serve.

Times Recommends

• Jane MacQuitty’s party wine
• Oliver Peyton's Christmas pavlova
• Blood orange cosmopolitan