Thanksgiving Spinach Pilaf With Cashews
- Rice Cooker
- Saute pan
- 2 cups of rice
- 1 pound of fresh or 200g frozen spinach
- 1 ½ cups of chickpeas
- 1 cup of cashew nuts
- 1 onion
- 1 cup of vegetable or meat stock
- 1 tablespoon oil olive or sunflower
- 1 pinch of salt
- 1 pinch of ground black pepper
- Cook the rice in the rice cooker in the vegetable or meat broth, but a little less than necessary. It will finish cooking with all the vegetables. In the cooker: 1 volume of rice for 1.5 volumes of liquid.
- If you don’t have a rice cooker, cook the rice in a sauté pan as for rice pilaf.
- For rice pilaf in general it is 1 volume of rice and 2 volumes of liquid. Once the rice is0 cooked to perfections, set it aside.
- Peel and chop the onion (in very small dice). Rinse and drain the spinach, leaving the stems.
- In a skillet; sauté the onion for 3-4 minutes. Add the spinach and make them wilt (they will sag and lose volume).
- Add the chickpeas, cover and continue cooking over low heat for 10 minutes.
- After 10 minutes, add the rice, mix well and continue cooking uncovered for 5 minutes. Adjust the seasoning.
- At the last moment, in a dry pan, roast the cashews for 2 to 3 minutes.
- Arrange on plates, add the cashew nuts on top so that they don’t soften before tasting. Serve and enjoy your dinner!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.