Whole Grain Almond Rice with Bimi^® Baby Broccoli

This vibrant, plant-based dish combines spiced whole grain rice, crispy potatoes, sweet raisins, and caramelized Bimi^® Baby Broccoli, all served with a creamy tahini-cilantro dip.

Prep

15 minutes

Cook

40 minutes

Serves

Ingredients

For the Rice:

1 cup whole grain basmati rice, rinsed and drained
2 cups water
1½ cups baby potatoes, diced into ½-inch cubes
2 tablespoons sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
2 teaspoons ground cumin
1 teaspoon curry powder
2 tablespoons soy sauce
½ teaspoon salt, plus more to taste
½ cup coconut milk
2 cups fresh spinach
¼ cup sliced almonds (4 tablespoons)
2–3 tablespoons raisins
Freshly ground black pepper, to taste

For the Caramelized Bimi^® Baby Broccoli:

3 cups Bimi® Baby Broccoli, rinsed
2 tablespoons maple syrup
1 tablespoon soy sauce (look for gluten free if avoiding gluten)
3 tablespoons canola or neutral oil
Salt and pepper, to taste

For the Tahini-Cilantro Dip:

¾ cup plain soy yogurt
1 tablespoon tahini
1 small bunch fresh cilantro, chopped (about ½ cup)
½ teaspoon maple syrup
1 tablespoon white balsamic vinegar
Salt and pepper, to taste

Directions

Prepare the Rice:
In a large saucepan or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and grated ginger; sauté for 1 minute until fragrant. Stir in the cumin and curry powder; cook for another 30 seconds.Add the rinsed rice and cook, stirring, for 2–3 minutes to toast slightly. Pour in the soy sauce, salt, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the liquid is absorbed.Once the rice is cooked, stir in the coconut milk and fresh spinach. Season with additional salt and pepper to taste. Cover and let simmer for another 5–10 minutes until the spinach is wilted and the coconut milk is absorbed.
Cook the Potatoes and Almonds:
While the rice is cooking, heat a separate skillet over medium heat. Add a splash of oil and sauté the diced baby potatoes until golden and crispy, about 10–15 minutes.Add the sliced almonds and cook for an additional 2–3 minutes until lightly toasted. Stir in the raisins and cook for another minute. Fold the potato-almond mixture into the cooked rice.
Caramelize the Bimi® Baby Broccoli:
In the same skillet, heat the canola oil over medium-high heat. Add the Bimi® Baby Broccoli and sauté for 2 minutes. Drizzle in the maple syrup and soy sauce; season with salt and pepper.Continue to cook for another 3 minutes, stirring occasionally, until the Bimi® Baby Broccoli is tender-crisp and caramelized.
Prepare the Tahini-Cilantro Dip:
In a small bowl, whisk together the soy yogurt, tahini, chopped cilantro, maple syrup, and white balsamic vinegar. Season with salt and pepper to taste.
Assemble and Serve:
Spoon the almond rice onto plates or bowls. Top with the caramelized Bimi® Baby Broccoli. Serve with a generous dollop of the tahini-cilantro dip on the side.