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.
- 28 Mar 2024
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
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:
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 Size | 350 grams |
| Energy | |
| Calories 560kcal | 22% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 100g | 30% |
| Fiber 6g | 16% |
| Sugar 3.63g | 4% |
| Fat | |
| Fat 13g | 15% |
| Saturated 2.91g | 10% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 55mg | 10% |
| Vitamin B1 0.78mg | 65% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 6mg | 38% |
| Vitamin B6 0.47mg | 28% |
| Vitamin B9 350ug | 88% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 90mg | 98% |
| Vitamin E 2.87mg | 19% |
| Vitamin K 130ug | 108% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.45mg | 0% |
| Iron, Fe 7mg | 65% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 640mg | 19% |
| Selenium, Se 20ug | 35% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 2.13mg | 19% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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