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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.
(Cooking Time: 15 minutes Preparation Time: 40 minutes Servings: 4-5)
NUTRITIONAL FACTS
Amount per Serving / Calories 281g / Fats 4g / Cholesterol 12mg / Total Carbohydrate 20g / Protein 8g
KITCHEN TOOLS
- Rice Cooker
- Sauté 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
DIRECTIONS:
- 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.
