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.
Course Main Course
Cuisine Vegan
Keyword Vegan Food
Prep Time 40 minutesminutes
Cook Time 15 minutesminutes
Servings 5
Calories 281kcal
Equipment
Rice Cooker
Saute pan
Plate
Ingredients
2cupsof rice
1poundof fresh or 200g frozen spinach
1 ½cupsof chickpeas
1cupof cashew nuts
1onion
1cupof vegetable or meat stock
1tablespoonoilolive or sunflower
1pinchof salt
1pinchof 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