Vegan Rice with Almonds
Elevate your weeknight dinners with this delightful Vegan Rice with Almonds—an effortlessly elegant dish packed with aromatic spices and nutty goodness! Perfectly tender basmati rice is simmered in a flavorful vegetable broth before being combined with sautéed onions, garlic, and a hint of cinnamon and cumin for a warming, fragrant touch. Toasted sliced almonds bring a subtle crunch and rich nuttiness, making each bite irresistibly satisfying. This quick 40-minute vegan recipe is as wholesome as it is versatile, ideal for meal prep or a stunning side dish for your next gathering. Complete with optional fresh parsley for a burst of freshness, this dish is sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 0.5 cup sliced almonds
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 0.5 teaspoon salt
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a large pot, bring 2 cups of water and 1 cup of vegetable broth to a boil.
Add the rice to the boiling liquid, cover, reduce the heat to low, and let it simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat olive oil in a large pan over medium heat.
Add the sliced almonds to the pan and toast them for about 3-4 minutes, stirring frequently until they are golden brown and aromatic. Remove them from the pan and set aside.
In the same pan, add the chopped onion and cook until translucent, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the salt, ground cumin, ground cinnamon, and black pepper; cook for 1-2 minutes to enhance the flavors.
Once the rice is cooked, gently fluff it with a fork and then add it to the pan with the sautéed onions and spices.
Mix well to evenly distribute the spices and then fold in the toasted almonds.
Taste and adjust seasoning if necessary. Cook for an additional 2-3 minutes until everything is combined and heated through.
Serve warm, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 10.6 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1258 mg | 27% | |
*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.
