Vegetable-Loaded Brown Rice Pilaf with Cashews

Recipe Collection: Dinner

Vegetable-Loaded Brown Rice Pilaf with Cashews elevates your meal with a vegetarian dish bursting with flavor and texture. This American cuisine recipe is perfect for those following a vegetarian diet and is nut and egg-friendly. The nutty brown rice pairs beautifully with sautéed onions, carrots, and mushrooms, while crunchy cashews add a delightful finish.

This versatile pilaf is perfect as a main dish or a side, complementing grilled proteins or fresh salads. Easily find this recipe on the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for efficient meal planning. Select this recipe today, organize your ingredients, and follow our step-by-step guide to create a wholesome meal!

Overview

This home-style brown rice pilaf is a comforting and versatile dish, perfect for any meal. With its mild flavors and simple preparation, it combines the nutty taste of brown rice with the richness of sautéed vegetables and the crunch of cashews. Feel free to substitute almonds for cashews or cilantro for parsley to suit your taste.

Diet Type

Vegetarian

Allergies

Nuts, Eggs

Cuisine

American

Serving Size: 4

Cooking Time: 50 minutes

Ingredients

• 1.5 Cups water
• 0.5 Teaspoon (tsp) salt
• 0.75 Cups uncooked brown rice
• 3 Tablespoons (tbsp) butter
• 1.5 Cups onion, minced
• 1 Clove garlic, minced
• 2 Medium carrots, sliced
• 2 Cups fresh mushrooms, sliced
• 1 Cup chickpeas
• 2 Large eggs, whisked
• 1 Pinch black pepper, to taste
• 0.25 Cups fresh parsley, minced
• 0.25 Cups cashews, chopped

Steps

1. Bring 1.5 cups of water to a boil in a pot. Add the brown rice and salt. Return to a boil, cover, and simmer for 45-50 minutes until the rice is tender.
2. About 20 minutes before the rice is done, heat the butter in a large skillet over medium heat. Add the onions and sauté, stirring frequently, until they soften.
3. Stir in the garlic and carrots, continuing to cook for 5 minutes.
4. Add the mushrooms to the skillet and cook until they begin to brown, about 10 minutes. Stir in the chickpeas and cook for an additional minute.
5. Once the rice is cooked, pour the whisked eggs into the skillet. Stir constantly until the eggs are fully cooked.
6. Remove the skillet from heat and stir in the black pepper, parsley, and cashews.
7. Combine the cooked rice with the vegetable mixture in the skillet, stirring well. Serve hot, with soy sauce on the side if desired.

Enjoy your homemade Vegetable-Loaded Brown Rice Pilaf with Cashews!