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Vegan Greek Lemon and Cashew Rice Pilaf Recipe

This Vegan Greek Lemon and Cashew Rice Pilaf blends fragrant lemon zest with crunchy cashews and fresh herbs, for an easy side dish or main!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Greek
Servings 2 servings

Equipment

  • Skillet
  • Fine Hole Grater

Ingredients
  

  • 1 tbsp extra-virgin olive oil
  • ½ medium white onion diced
  • 1 tbsp fresh garlic finely grated
  • 3 tbsp raw cashews chopped
  • 1 cup white parboiled rice dry
  • 2 cups vegetable broth
  • ½ tsp pink salt
  • ¼ tsp black pepper
  • 3 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 1 tbsp fresh parsley chopped
  • pinch turmeric powder for color

Instructions
 

  • In a skillet over medium heat, add the avocado oil.
  • Once hot, add in the onion, cashews and garlic. Stir for a few minutes, until the onions are translucent.
  • Add in the broth, rice, salt and pepper. Partially cover (about 90%) and cook on low, until all the liquid is absorbed (about 12-15 minutes. Depending on the size of your pot it may take less time).
  • Stir in the remaining ingredients, except the parsley. Turn off the heat.
  • Transfer into 2 serving bowls. Top with fresh parsley as garnish. Enjoy!

Notes