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+ servings
a white bowl with spiced rice with toasted nuts and vegetables and a salad on the side
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5 from 5 votes

Lebanese Spiced Rice with Toasted Nuts and Vegetables

Easy Lebanese spiced rice with nuts and vegetables is one of my favorite ways to enjoy rice. It’s fluffy, filling, loaded with flavor and can be enjoyed as a side dish or a main. No more boring rice.
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Main Course, side
Cuisine: Lebanese
Diet: Gluten Free, Vegan
Servings: 4 people
Calories: 590kcal
Author: Janelle Hama

Ingredients

  • cups Basmati Rice
  • 1 tablespoon Dairy free butter divided in 2
  • 2 tablespoon Olive oil divided in 2
  • cup Pine Nuts
  • cup Raw cashew nuts
  • cup Raw almonds
  • medium Brown onion finely diced
  • 2 cups Frozen peas, carrots & corn
  • tablespoon Lebanese 7 spice
  • ½ teaspoon Cinnamon
  • teaspoon Salt to taste
  • ½ teaspoon Cracked black pepper
  • cup Water

Instructions

  • In a pot, over medium - high heat, melt half of the dairy free butter and olive oil. Add cashews and almonds and brown until golden and then set aside, using the leftover oils brown the pine nuts and these aside too. Be sure to constantly stir the nuts to avoid burning.
    1 tablespoon Dairy free butter, 2 tablespoon Olive oil, ⅓ cup Pine Nuts, ⅓ cup Raw almonds, ⅓ cup Raw cashew nuts
  • In the same pot, heat up the remainder of the olive oil and dairy free butter and sweat the finely diced onion until soft and translucent. Add the white basmati rice on top of the onion and stir until completely coated in oil. Then add all the spices and salt to the rice and stir until completely coated in the oil.
    1½ cups Basmati Rice, 1 tablespoon Dairy free butter, 2 tablespoon Olive oil, 1¼ medium Brown onion, 1½ tablespoon Lebanese 7 spice, ½ teaspoon Cinnamon, 1½ teaspoon Salt, ½ teaspoon Cracked black pepper
  • Now add the water and vegetables. Stir these through the rice, ensuring vegetables are evening dispersed. Taste test the water, it should be on the salty side as the rice will double in size.
    2 cups Frozen peas, carrots & corn, 2¼ cup Water
  • Place the lid on the pot and bring the spiced rice and vegetables to a soft boil, then turn the heat down to low and allow rice cook for 10 minutes. Turn off the heat, keep the lid closed for at least 5 minutes (see note 1). Serve rice with browned nuts on top.

Video

Notes

Note 1 - avoid opening the pot during cooking and resting. This will ensure the steam has built up and continues to cook the rice whilst resting.
 
You might also be interested in this Middle Eastern rice called maklouba, which is rice served upside down with veggies and nuts also. It is completely different from this rice.
 
Originally post June 2020, information and images updated.

Nutrition

Calories: 590kcal | Carbohydrates: 75g | Protein: 14g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Sodium: 967mg | Potassium: 502mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6801IU | Vitamin C: 11mg | Calcium: 100mg | Iron: 3mg