Broccoli Cashew Rice Pilaf
Brighten up your dinner table with this vibrant and flavorful Broccoli Cashew Rice Pilaf, a perfect blend of wholesome ingredients and warming spices. Featuring fluffy basmati rice, tender steamed broccoli florets, and crunchy toasted cashews, this dish is infused with aromatic cumin, turmeric, and a hint of cinnamon for a deliciously spiced twist. A light drizzle of lemon juice adds a refreshing zing, while fresh parsley ties it all together with a burst of color and freshness. Ready in just 40 minutes, this quick and wholesome recipe is an ideal side dish or a satisfying vegetarian main, perfect for weeknight dinners or festive gatherings. Whether you're looking to elevate your rice game or indulge in a healthy, plant-based meal, this Broccoli Cashew Rice Pilaf is guaranteed to delight your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 cups broccoli florets
- 0.5 cup unsalted cashews
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic cloves
- 1 teaspoon cumin seeds
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and ensures fluffy rice.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and let it simmer for 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and set aside.
While the rice is cooking, steam the broccoli florets until they are tender but still vibrant green, about 4-5 minutes. Set aside.
Toast the cashews in a dry skillet over medium heat for about 2-3 minutes, stirring frequently, until they turn golden brown and aromatic. Remove from heat and set aside.
In a large skillet, heat the olive oil over medium heat. Add the cumin seeds and sauté for 1 minute until they begin to sizzle and release their aroma.
Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and golden brown.
Add the minced garlic, turmeric, cinnamon, salt, and black pepper. Stir and cook for an additional 1 minute until fragrant.
Add the steamed broccoli to the skillet and mix well to coat it with the spices.
Gently fold in the cooked rice, toasted cashews, and lemon juice. Stir everything together until well combined and heated through.
Remove the skillet from heat and sprinkle with fresh parsley for garnish.
Serve warm as a main dish or a side dish. Enjoy your Broccoli Cashew Rice Pilaf!
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 10.9 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
