Smoky rice and spinach bake with mushrooms and kulen
Igor Gjozinski
5/9/2025
Updated on
4/29/2026
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
4
328
Calories
4
15.2 g
Protein
4
37.7 g
Carbs
4
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:
82.8 mg
Iron:
2.1mg
Potassium:
772.6mg
Salt:
0g
Ingredients 13
Servings:
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
Leek
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
A comforting and savory oven-baked rice dish packed with earthy mushrooms, fresh spinach, and a double hit of smoky flavor from cured pork leg and spicy kulen.
Ingredients:
130 g white rice
3 tbsp extra virgin olive oil
100 g carrots, diced
100 g onion, finely chopped
½ leek, thinly sliced
250 g fresh champignons, sliced
120–150 g smoked pork leg, diced
20–30 g beef kulen, thinly sliced or cubed
1 clove garlic, minced
½ tsp ground sweet red paprika
1 tbsp soy sauce
300 g spinach, fresh (or thawed if frozen)
400 ml chicken stock (broth)
Salt and black pepper, to taste
Chili flakes (optional, for heat)
Instructions:
Sauté the aromatics: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the onions, carrots, and leek. Cook for 5–7 minutes until softened.
Add mushrooms and garlic: Stir in the sliced champignons and minced garlic. Cook for another 5–6 minutes until the mushrooms reduce in size and begin to brown.
Add the meats: Stir in the diced smoked pork leg and the kulen. Stir-fry for 3–4 minutes until lightly browned and fragrant, allowing the meats to release their smoky oils.
Season the mixture: Sprinkle in the sweet red paprika, then add the soy sauce. Stir well to combine and cook for another minute.
Toast the rice: Rinse the white rice thoroughly with cold water. Add it to the pan and sauté, stirring constantly, for about 2 minutes to toast the grains.
Incorporate the spinach: Add the spinach to the pan and cook for a few minutes until it is completely wilted and well combined with the rest of the ingredients.
Add the broth: Pour in the chicken stock and bring the entire mixture to a gentle boil.
Bake: Transfer the mixture into a baking dish (or keep it in the pan if it is oven-safe). Place it in an oven preheated to 180°C (350°F) and bake for 35 minutes until the rice is tender and the liquid is absorbed.
Adjust seasoning and serve: Taste and adjust the salt and pepper as needed. Add chili flakes if you prefer a spicier kick. Serve hot, optionally topped with a dollop of sour cream or grated cheese.
