5' Preparation time
15' & Cooking time
4 Persons served
In a small pot add the water, the Basmati rice with miller, salt and pepper, and place on a high heat. Bring to a boil, then lower the heat by half and put the lid on. As soon as the rice has absorbed all the liquid, remove from the fire and stir with a fork to make it fluffy.
Put a non-stick pan with olive oil on high heat, sauté the onion with the garlic and continue with the mushrooms. Add the spinach and the wine. As soon as the spinach starts to wilt, add the salt, pepper and nutmeg.
Finally, add the lemon juice, mix the rice with the spinach and mushrooms, and serve.