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Broccoli pilaf with pomegranate and almonds

Try this superfood vegan broccoli pilaf recipe with pomegranates and almonds! Low in carbs and ready in minutes.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 - 6
Cuisine: International , Vegetarian

Ingredients

  • 1 large head of broccoli
  • 1 Tbsp olive oil or coconut oil
  • 1 shallot or half a white onion finely chopped
  • 1 - 2 cloves garlic crushed
  • 1 tsp miso paste dissolved in 1/4 cup boiling water or 1/4 cup stock
  • 50 gms flaked almonds toasted
  • Handful pomegranate seeds
  • Sea salt flakes and freshly ground black pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. Add the broccoli and toss to coat in the onion and garlic. Cook for about a minute.
  4. 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.
  5. Season well with sea salt flakes and black pepper.
  6. 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.