Smoky rice and spinach bake with mushrooms and kulen
Igor Gjozinski
May 09, 2025
Updated on
Jul 30, 2025
Public
Classification
Category:
Main Dish
Cuisine:
Macedonian
Difficulty:
Medium
Servings:
4
Total Weight:
1117g
Time Breakdown
Preparation
20m
Cooking
45m
Total Time
1h 5m
Nutrition
328
Calories
15.2 g
Protein
37.7 g
Carbs
14.6 g
Fat
Sugar:
5.1 g
Fiber:
4.3 g
Saturated Fat:
3.1 g
Unsaturated Fat:
0.1 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
1071.7 mg
Calcium:
8.5 mg
Iron:
0.1mg
Potassium:
772.6mg
Salt:
0g
Ingredients
White Rice
130
Gram
455.0
9.1g
101.4g
0.7g
Extra virgin olive oil
45
Milliliter
370.8
0.0g
0.0g
41.2g
Carrots
100
Gram
41.0
0.9g
9.6g
0.2g
Onion
100
Gram
45.0
1.0g
11.0g
0.0g
Leak
20
Gram
12.2
0.3g
2.8g
0.1g
Mushroom
250
Gram
55.0
7.7g
8.2g
0.9g
smoked pork leg
120
Gram
139.2
23.3g
0.6g
4.8g
Kulen
30
Gram
97.5
8.0g
0.3g
9.8g
Garlic
3
Gram
4.5
0.2g
1.0g
0.0g
Sweet Ground Red Paprika (spice)
7
Gram
20.1
1.1g
4.4g
0.6g
Soy sauce
8
Gram
4.2
0.5g
0.6g
0.0g
Spinach fresh
300
Gram
69.0
8.6g
10.9g
0.0g
Salt
4
Gram
0.0
0.0g
0.0g
0.0g
Cooking Instructions
Ingredients
130 g white rice
3 tbsp extra virgin olive oil
100 g carrots, diced
100 g mature onion, finely chopped
½ leek, sliced thinly
3½ servings fresh champignons (approx. 250 g), sliced
1½ servings smoked pork leg (approx. 120–150 g), diced
0.3 serving Beef Kulen (approx. 20–30 g), sliced thin, cubes
1 clove garlic, minced
0.1 serving ground sweet red paprika (approx. ½ tsp)
1 tbsp soy sauce
300 g spinach, fresh or thawed if frozen
Salt and black pepper, to tas
Instruction
1. Sauté the Aromatics:
In a large skillet or sauté pan, heat the olive oil over medium heat. Add onions, carrots, and leek. Cook for 5–7 minutes until softened.
2. Add Mushrooms and Garlic:
Stir in the champignons and garlic. Cook for another 5–6 minutes until the mushrooms reduce and begin to brown.
3 Add the Meats:
Add the diced smoked pork leg and sliced Kulen. Stir-fry for 3–4 minutes until lightly browned and releasing aroma.
4. Season the Mixture:
Sprinkle in the sweet red paprika, then add soy sauce. Stir well to combine and cook for another minute.
5. Add rice
Rinse the rice with cold water. Add the rice in the pot and saute with string for 2 min.
6. Add Spinach:
Add spinach to the pan and cook until wilted and well mixed with the rest of the ingredients.
7. Add the bujon
Add the chicken stock and bring it to boil.
8. Transfer the pot in the oven, preheated to 180 C. Bake for 35 mi
9. Adjust Seasoning and Serve:
Taste and adjust salt and pepper as needed. You could add chill flakes for make it hot. Serve hot, optionally with a dollop of sour cream or grated cheese on top.
Smoky rice and spinach bake with mushrooms and kulen
Created on May 09, 2025
Total Time:
1h 5m
Servings: 4
Difficulty: Medium
Category: Main Dish
Cuisine: Macedonian
Nutrition Facts (per serving)
| Calories: 328 | Protein: 15.2g | Carbs: 37.7g | Fat: 14.6g |
Ingredients
- 130 Gram White Rice
- 3 Tablespoon Extra virgin olive oil
- 100 Gram Carrots
- 100 Gram Onion
- 20 Gram Leak
- 250 Gram Mushroom
- 120 Gram smoked pork leg
- 30 Gram Kulen
- 3 Gram Garlic
- 7 Gram Sweet Ground Red Paprika (spice)
- 8 Gram Soy sauce
- 300 Gram Spinach fresh
- 4 Gram Salt
Instructions
Ingredients
130 g white rice
3 tbsp extra virgin olive oil
100 g carrots, diced
100 g mature onion, finely chopped
½ leek, sliced thinly
3½ servings fresh champignons (approx. 250 g), sliced
1½ servings smoked pork leg (approx. 120–150 g), diced
0.3 serving Beef Kulen (approx. 20–30 g), sliced thin, cubes
1 clove garlic, minced
0.1 serving ground sweet red paprika (approx. ½ tsp)
1 tbsp soy sauce
300 g spinach, fresh or thawed if frozen
Salt and black pepper, to tas
Instruction
1. Sauté the Aromatics:
In a large skillet or sauté pan, heat the olive oil over medium heat. Add onions, carrots, and leek. Cook for 5–7 minutes until softened.
2. Add Mushrooms and Garlic:
Stir in the champignons and garlic. Cook for another 5–6 minutes until the mushrooms reduce and begin to brown.
3 Add the Meats:
Add the diced smoked pork leg and sliced Kulen. Stir-fry for 3–4 minutes until lightly browned and releasing aroma.
4. Season the Mixture:
Sprinkle in the sweet red paprika, then add soy sauce. Stir well to combine and cook for another minute.
5. Add rice
Rinse the rice with cold water. Add the rice in the pot and saute with string for 2 min.
6. Add Spinach:
Add spinach to the pan and cook until wilted and well mixed with the rest of the ingredients.
7. Add the bujon
Add the chicken stock and bring it to boil.
8. Transfer the pot in the oven, preheated to 180 C. Bake for 35 mi
9. Adjust Seasoning and Serve:
Taste and adjust salt and pepper as needed. You could add chill flakes for make it hot. Serve hot, optionally with a dollop of sour cream or grated cheese on top.