Air Fried Mushroom Spinach Rice Bowl Recipe

About this recipe

The Air-Fried Mushroom & Spinach Rice Bowl is a delightful vegetarian dish that combines earthy mushrooms, nutrient-rich spinach, and fragrant long-grain rice. This recipe uses an air fryer to create perfectly golden mushrooms that complement the tender rice and lightly steamed spinach. With a touch of ginger and cardamom, the flavors are both comforting and aromatic. Packed with 16g of protein, it's an ideal choice for gym-goers or anyone seeking a wholesome, satisfying meal. Ready in just 35 minutes, this rice bowl is perfect for busy evenings or as part of a weekly meal prep. Serve it warm and enjoy its balance of textures and flavors with every bite.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 180 g Button Mushroom
• 200 g Spinach (Palak)
• 750 g Priya Sunflower Oil
• - Ginger Powder
• 100 G Black Cardamom / Badi Eliachi 100 G
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse and soak the long-grain rice in water for 10 minutes.
2. 2. Heat a pan, add 1 tbsp sunflower oil, and sauté the ginger powder and black cardamom until aromatic.
3. 3. Add soaked rice and 320 ml water to the pan, season with salt, and cook on medium heat until the rice is tender.
4. 4. While the rice cooks, clean and slice the mushrooms and wash the spinach thoroughly.
5. 5. Preheat the air fryer at 180°C for 3 minutes.
6. 6. Place the mushrooms in the air fryer basket, drizzle with a pinch of salt, and air-fry at 180°C for 8-10 minutes until golden brown.
7. 7. Steam the spinach lightly in a separate pan until wilted but still vibrant.
8. 8. Once the rice is cooked, fluff it gently with a fork to separate the grains.
9. 9. Arrange the rice in a bowl, top with air-fried mushrooms and steamed spinach.
10. 10. Serve warm and enjoy the comforting flavors.