Creamy rice with vegetables and almonds

Indulge in a comforting bowl of Creamy Rice with Vegetables and Almonds, a delightful blend of white rice, tender cauliflower, broccoli, and crunchy almonds, all seasoned with scallions, garlic, and ground cumin. Enhanced with fresh parsley and a rich buttery finish, this easy-to-make dish is perfect for a wholesome and satisfying meal.

  • 26 Feb 2025
  • Cook time 20 min
  • Prep time 15 min
  • 4 Servings
  • 12 Ingredients

Creamy rice with vegetables and almonds

Creamy rice with vegetables and almonds is a delightful, nutritious dish that combines the rich flavors of vegetables and the crunch of almonds with soft, creamy rice. Perfect as a main course or a substantial side, this recipe brings together a mix of textures and tastes that are sure to please any palate.

Ingredients:

1/3 cup vegetable broth
72g
1 cup water
250g
1 tbsp olive oil
14g
1/3 cup almonds
40g
1 tbsp butter
16g
1/2 cup scallions
60g
2 garlic cloves
6g
1 tsp ground cumin
5g
2 cups white rice
460g
1/4 cauliflower
250g
8 oz broccoli
230g
1/4 cup fresh parsley
16g

Instructions:

1. Prepare the Vegetables:
- Chop the cauliflower into small florets.
- Chop the broccoli into small florets.
- Chop the scallions and mince the garlic cloves.
- Finely chop the fresh parsley.
2. Toast the Almonds:
- Heat a dry skillet over medium heat.
- Add the almonds and toast them for about 5 minutes or until they are lightly browned and fragrant, stirring frequently to avoid burning.
- Remove from heat and set aside.
3. Cook the Vegetables:
- In a large skillet or saucepan, heat 1 tbsp of olive oil over medium heat.
- Add the chopped scallions and minced garlic, and sauté for 2-3 minutes until fragrant and tender.
- Add the cauliflower and broccoli florets and continue to sauté for another 5-7 minutes until they start to soften.
4. Cook the Rice:
- Add 2 cups of white rice to the skillet with the vegetables, stirring to combine.
- Sprinkle in 1 tsp of ground cumin and mix well to ensure the rice and vegetables are coated.
- Pour in 1/3 cup of vegetable broth and 1 cup of water.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet or saucepan with a lid.
5. Simmer:
- Let the rice and vegetables simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Stir occasionally to prevent sticking. If the rice is not fully cooked, add a little more water (a few tablespoons at a time) and continue to cook until done.
6. Finish the Dish:
- Once the rice is fully cooked and creamy, remove the skillet from the heat.
- Stir in 1 tbsp of butter until melted and fully incorporated.
- Add the toasted almonds and finely chopped fresh parsley, stirring gently to combine.
7. Serve:
- Taste and adjust seasoning if necessary (add salt and pepper to taste).
- Serve the creamy rice with vegetables and almonds hot, as a main dish or a hearty side.

Tips:

- Toast the almonds lightly in a dry pan before adding them to the dish for an extra depth of flavor.

- Use a high-quality vegetable broth to enhance the taste of the rice.

- Make sure to chop the vegetables uniformly for even cooking.

- For a creamier texture, you can add a tablespoon of cream or coconut milk towards the end of cooking.

- If you prefer a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce.

- Garnish with a sprinkle of additional fresh parsley before serving for a burst of color and freshness.

Once you've tasted this creamy rice with vegetables and almonds, you'll see how easy and rewarding it is to prepare such a wholesome dish. Packed with fresh vegetables and accented by the nutty flavor of almonds, this recipe is a perfect blend of comfort and nutrition that can be enjoyed by the whole family.

Nutrition Facts
Serving Size350 grams
Energy
Calories 560kcal28%
Protein
Protein 14g9%
Carbohydrates
Carbohydrates 100g30%
Fiber 6g16%
Sugar 3.63g4%
Fat
Fat 13g15%
Saturated 2.91g10%
Cholesterol 9mg-
Vitamins
Vitamin A 50ug6%
Choline 55mg10%
Vitamin B1 0.78mg65%
Vitamin B2 0.29mg22%
Vitamin B3 6mg38%
Vitamin B6 0.47mg28%
Vitamin B9 350ug88%
Vitamin B12 0.00ug0%
Vitamin C 90mg98%
Vitamin E 2.87mg19%
Vitamin K 130ug108%
Minerals
Calcium, Ca 130mg10%
Copper, Cu 0.45mg49%
Iron, Fe 7mg65%
Magnesium, Mg 90mg21%
Phosphorus, P 260mg21%
Potassium, K 640mg19%
Selenium, Se 20ug35%
Sodium, Na 110mg7%
Zinc, Zn 2.13mg19%
Water
Water 220g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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