Broccoli pilaf with pomegranate and almonds
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Unrated
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Prep Time
10 mins
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Cook Time
5 mins
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Servings
4 - 6
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Cuisine
International, Vegetarian
Broccoli pilaf with pomegranate and almonds
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Try this superfood vegan broccoli pilaf recipe with pomegranates and almonds! Low in carbs and ready in minutes.
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Ingredients
- 1 broccoli large head
- 1 Tbsp olive oil or coconut oil
- 1 onion finely chopped, or shallot; half; white
- 1 - 2 cloves garlic crushed
- 1 tsp miso paste or 1/4 cup stock, dissolved in 1/4 cup boiling water
- 50 almond toasted, flaked
- pomegranate seeds handful
- sea salt flakes; freshly ground
- black pepper flakes; freshly ground
Instructions
- Cut the broccoli into 8 pieces and then divide into 2 batches. Blitz each batch in a food processor using the pulse setting until they resemble large grains. Be careful not to over-process this. You don't want to end up with a mushy paste.
- Heat a large nonstick frying pan with oil and fry the onion over low heat until it's softened and just starts to caramelise. About 5 minutes. Add the garlic and briefly fry (about 30 seconds).
- Add the broccoli and toss to coat in the onion and garlic. Cook for about a minute.
- Add the stock/miso stock and cook for about 2 - 3 minutes stirring constantly. The broccoli should still have some texture but would have lost the raw taste.
- Season well with sea salt flakes and black pepper.
- Serve with the pomegranate seeds and flaked almonds scattered over the top or lightly stirred through.
Notes
- Any leftovers can be stored in the fridge.
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