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Recipe: Turmeric rice with spinach, mushroom and wild garlic stir-fry

turmeric rice stirfry
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Pavlina of Sutton Community Farm presents this colourful and tasty take on a stir-fry featuring tasty wild garlic, spinach and mushrooms with turmeric-infused rice.

Serves: 2

Prep & Cooking: 40 minutes

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100-150g fresh spinach or pak choi

100-150g mushrooms

1 small leek

1 small leek

1 large carrot

handful of wild garlic or 2-3 cloves of garlic

From the cupboard:

100g rice (brown or white)

cooking oil

½ teaspoon turmeric

½ teaspoon paprika

pinch of black pepper

soy sauce

salt to taste

turmeric rice stirfry


Finely chop the onion and fry in a pan together with the rice for 3-4 mins. Add boiling water (1 part rice to 4 parts water). Before adding the water, season with turmeric. Cook until the water boils away.

Finely chop the leek, chop the mushrooms into larger chunks and sauté the leek softens. Add the paprika, black pepper and soy sauce and stir for another 2-3 mins.

Chop the spinach and mix it with the mushrooms. Stir until the spinach softens.

Remove the stir-fry from the stove and add finely chopped wild garlic or crushed garlic.

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