Hippie Rice Pilaf
Elevate your plant-based meals with this vibrant and nutritious Hippie Rice Pilaf, a wholesome medley of brown rice, quinoa, and an array of colorful vegetables. Infused with the warm, earthy flavors of turmeric and cumin, and topped with crunchy slivered almonds, sunflower seeds, and sweet dried cranberries, this dish is both satisfying and nutrient-packed. Cooked in savory vegetable broth and brightened with a splash of fresh lemon juice, this pilaf strikes the perfect balance between hearty and fresh. Ideal as a main course for Meatless Monday or a versatile side dish, this recipe is ready in under an hour and makes four servings of pure comfort and goodness. Perfect for anyone seeking healthy, plant-based meal inspiration!
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Recipe Information
Ingredients
- 1 cup brown rice
- 0.5 cup quinoa
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 large carrot
- 2 cups baby spinach
- 0.25 cup slivered almonds
- 0.25 cup sunflower seeds
- 0.25 cup dried cranberries
- 2 tablespoons fresh parsley
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Rinse the brown rice and quinoa under cold water until the water runs clear. Set them aside to drain.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed brown rice and quinoa, cover with a lid, and reduce the heat to low. Simmer for 25-30 minutes until the grains are cooked and the liquid is fully absorbed. Turn off the heat and let it sit covered for 5 minutes.
While the grains are cooking, prepare the vegetables. Finely dice the yellow onion and garlic cloves, and peel and grate the carrot.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and grated carrot, and cook for another 2-3 minutes.
Stir in the ground turmeric, ground cumin, salt, and black pepper. Cook for 1 minute to toast the spices and release their aroma.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted.
Once the rice and quinoa have finished cooking, fluff them with a fork and transfer them to the skillet with the vegetables. Stir well to combine.
Add the slivered almonds, sunflower seeds, dried cranberries, and chopped fresh parsley to the mixture. Stir gently to incorporate.
Drizzle the lemon juice over the pilaf and give it a final toss. Taste and adjust the seasoning as needed.
Remove from the heat and serve warm. Enjoy your Hippie Rice Pilaf as a wholesome side dish or a hearty plant-based main course.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 11.6 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 657 mg | 14% | |
*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.
