This bright side dish goes especially well with enchiladas or tacos.
Unsweetened almond milk lends a natural, delicate sweetness and moistness to the rice while also boosting protein content.
Very healthy and light to eat.
Ingredients
- 1.5 Cups Vegetable Broth Low-sodium
- 1 Cup Almond Milk Plain unsweetened
- 1 Cup Trimmed watercress sprigs Plus more watercress for garnish, divided
- 1/2 Cup Cilantro Leaves Packed
- 1/2 Tea Spoon salt
- 1.5 Table Spoon Ekin Olive Oil
- 1.5 Cups Rice
- 1 Small Onion Finely Chopped
- 2 Cloves garlic Minced
- 6 Table Spoon Toasted, Salted pepitas or pumpkin seeds Optional
Servings: People
Instructions
- Pure broth, almond milk, watercress sprigs, cilantro, and salt in blender until smooth.
- Heat oil in medium saucepan over medium-high heat. Add rice, and sauté 2 minutes. Add onion and garlic. Stir in watercress pure, and bring to simmer, stirring often. Reduce heat to low. Cover tightly, and simmer 15 minutes, or until rice is almost tender. Remove from heat. Let stand, covered, 3 minutes.
- Gently fluff rice with fork. Transfer to bowl, and serve sprinkled with watercress leaves and pumpkin seeds, if using.
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