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.
- 07 Jun 2025
- 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 | 28% |
| 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 | 49% |
| 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 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Pasta with red pepper, cherry tomatoes and arugula
Topped with grated parmesan and a drizzle of olive oil, this healthy and delicious dish is bursting with flavor and perfect for any occasion.
01 Mar 2025Vegan toasted mushroom macaroni
Finished with cashew for added creaminess, this recipe is an easy-to-make, flavorful, and wholesome vegan pasta that everyone will love.
30 Apr 2025Chargrilled salmon with bean and parsley salad
Ideal for dinner parties or a nutritious family meal.
02 Jun 2025Chicken with red capsicum, feta and basil
Ideal for weeknight dinners or special occasions.
28 Apr 2025