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Brown rice, Almond and Silverbeet pilaf

LUCKY RECIPES >
Brown rice, Almond and Silverbeet pilaf
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INGREDIENTS

1 cup raw almonds

4 tbsp extra virgin olive oil, divided

1 onion, finely diced

1 clove garlic, crushed

2 medium carrots, grated

1 tsp smoked paprika

½ tsp ground cumin

1 cup brown rice, rinsed and soaked overnight in water

1 Tbsp tomato paste

1.5 cups broth or stock

1 can tinned tomatoes

2 large handfuls of finely chopped silverbeet

1/2 cup finely chopped herbs (we used flat leaf parsley, mint and chives), divided

1 tbsp lemon juice

Goats cheese, feta or vegan feta, to serve

LUCKY NUTS IN THIS RECIPE

Natural Almonds

METHOD

  1. Roast the almonds. Preheat oven to 180°C then roast for 10 minutes. Remove from heat and set aside to cool.
  2. Heat a medium sized pot over medium heat. Add 2 Tbsp of the olive oil and heat 30 seconds, then add onion. Turn heat to low then sauté for 5 minutes or until translucent. Add garlic, carrot, and spices and sauté another 5 minutes. Add tomato paste and cook off for 1-2 minutes, stirring regularly, or until the colour darkens and becomes fragrant.
  3. Drain and rinse rice and add to the pot with broth/stock and tinned tomatoes. Bring to a gentle boil then simmer, lid on, for 15 minutes or until the rice is tender. Turn off heat.
  4. Roughly chop almonds and reserve a small handful, adding remaining almonds to the rice pot along with the silverbeet, 1/3 cup of the herbs and lemon juice. Put the lid on the pot and set aside for 10 minutes.
  5. To serve divide between bowls and drizzle with remaining olive oil, chopped almonds and herbs then crumble chosen cheese on top.

MORE

LUCKY RECIPES

  1. Roast the almonds. Preheat oven to 180°C then roast for 10 minutes. Remove from heat and set aside to cool.
  2. Heat a medium sized pot over medium heat. Add 2 Tbsp of the olive oil and heat 30 seconds, then add onion. Turn heat to low then sauté for 5 minutes or until translucent. Add garlic, carrot, and spices and sauté another 5 minutes. Add tomato paste and cook off for 1-2 minutes, stirring regularly, or until the colour darkens and becomes fragrant.
  3. Drain and rinse rice and add to the pot with broth/stock and tinned tomatoes. Bring to a gentle boil then simmer, lid on, for 15 minutes or until the rice is tender. Turn off heat.
  4. Roughly chop almonds and reserve a small handful, adding remaining almonds to the rice pot along with the silverbeet, 1/3 cup of the herbs and lemon juice. Put the lid on the pot and set aside for 10 minutes.
  5. To serve divide between bowls and drizzle with remaining olive oil, chopped almonds and herbs then crumble chosen cheese on top.
  1. Roast the almonds. Preheat oven to 180°C then roast for 10 minutes. Remove from heat and set aside to cool.
  2. Heat a medium sized pot over medium heat. Add 2 Tbsp of the olive oil and heat 30 seconds, then add onion. Turn heat to low then sauté for 5 minutes or until translucent. Add garlic, carrot, and spices and sauté another 5 minutes. Add tomato paste and cook off for 1-2 minutes, stirring regularly, or until the colour darkens and becomes fragrant.
  3. Drain and rinse rice and add to the pot with broth/stock and tinned tomatoes. Bring to a gentle boil then simmer, lid on, for 15 minutes or until the rice is tender. Turn off heat.
  4. Roughly chop almonds and reserve a small handful, adding remaining almonds to the rice pot along with the silverbeet, 1/3 cup of the herbs and lemon juice. Put the lid on the pot and set aside for 10 minutes.
  5. To serve divide between bowls and drizzle with remaining olive oil, chopped almonds and herbs then crumble chosen cheese on top.