Broccoli, Asparagus, Mushroom Rice with Caramelized Onions and Cashews

Broccoli, Asparagus, Mushroom Rice with Caramelized Onions and Cashews

I was getting tired of making fried rice with a soya sauce base and decided to go rogue and this fantastic Broccoli, Asparagus, Mushroom Rice was the result. It is a delicious lunchtime treat that is balanced for nutrition and flavour. And oh, did I mention that it keeps you full right until tea time?

Rice is wonderful as a base and when you combine it with veggies that complement each other in flavour, the result is absolutely delightful. The variety of veggies is great towards your 5 a day count and are low GI, so release energy over a longer period of time. The veggies I used are great in combination and flavour – the greens pack a punch, while the mushroom adds some deep earthy flavour, the caramelized onions add a hint of sweetness and finally the cashews add some crunch and texture.

Spinach is another veggie that I throw in sometimes. It adds a salty flavour and of course is full of nutrition. If you are adding some spinach, then feel free to reduce the amount of salt that I use. Spinach also works beautifully with mushrooms and with the sweetness of the onions. Ideal for a packed lunch, the rice is rich enough to be eaten by itself.

AuthorAndreia Machado

Yields2 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

 100 g Uncooked Basmati rice
 3 tbsp Extra virgin olive oil
 1 Garlic clove
 5 Asparagus Sliced
 5 Mushrooms Sliced
 ½ Broccoli head in florets
 1 Small onion finely sliced
 2 Sprigs of coriander
 1 tbsp Cashew nuts
 Salt to taste

1

In a bowl wash the rice in running water creating friction with your hand between the grains until water runs clear. Drain and add to the rice cooker with 1+1/2 times water and start to cook.

2

In a pan heat up 2 tbsp of the olive oil, add the sliced onions and cook on medium heat until onions are brown, season and keep aside.

3

In the same pan add 1 more tbsp of olive oil, turn the flame on high and saute the vegetables for around 4 minutes, they should be cooked but still crunchy, season.

4

Mix in the cooked rice to the pan along with the cashew nuts and the caramelized onions, toss everything and garnish with the fresh coriander leaves, serve

Ingredients

 100 g Uncooked Basmati rice
 3 tbsp Extra virgin olive oil
 1 Garlic clove
 5 Asparagus Sliced
 5 Mushrooms Sliced
 ½ Broccoli head in florets
 1 Small onion finely sliced
 2 Sprigs of coriander
 1 tbsp Cashew nuts
 Salt to taste

Directions

1

In a bowl wash the rice in running water creating friction with your hand between the grains until water runs clear. Drain and add to the rice cooker with 1+1/2 times water and start to cook.

2

In a pan heat up 2 tbsp of the olive oil, add the sliced onions and cook on medium heat until onions are brown, season and keep aside.

3

In the same pan add 1 more tbsp of olive oil, turn the flame on high and saute the vegetables for around 4 minutes, they should be cooked but still crunchy, season.

4

Mix in the cooked rice to the pan along with the cashew nuts and the caramelized onions, toss everything and garnish with the fresh coriander leaves, serve

Broccoli, Asparagus & Mushroom Rice with Caramelized Onions and Cashews


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