Type 
Thanksgiving Spinach Pilaf With Cashews
Try this super healthy, super tasty, and budget-friendly pilaf recipe that used brown rice, spinach, and featured cashews. If you’re looking for a delicious, healthy, and easy side dish, you’ve found it with this recipe for Spinach Pilaf With Cashews. It’s perfect for a holiday feast or a casual potluck.
Equipment
- Rice Cooker
- Saute pan
- Plate
Ingredients
- 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
Instructions
- 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!
Notes
NUTRITIONAL FACTS:
Amount per Serving / Calories 281g / Fats 4g / Cholesterol 12mg / Total Carbohydrate 20g / Protein 8g
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.
