This recipe for broccoli pilaf with pomegranates and almonds is a super easy and delicious way to eat broccoli. It’s low in carbs and only takes a few minutes to cook. Broccoli is a superfood, so I’m game for any new and exciting ways to eat this highly nutritious vegetable.
They say it takes 21 days to change habits and after 4 weeks of healthier eating, I’m starting to feel significantly better and into the groove of things. I’ve added new workout classes to my exercise regime and generally upping the cardio stuff. I’ve even bought a sports costume and have hit the pool to swim a few lengths. It has been VERY challenging. I used to be a mad keen hiker and could get up Lions Head easily in 45 minutes, so I’m desperately trying to claw my way back to being that person. I know it’s going to take a very long time, but a long journey begins with the first steps.
If you knew me you would know that I’m completely and utterly anti-any kind of fad diet. You will never catch me cutting an entire food group and adding vast amounts of fat to keep me satiated. That is just plain silly. It is imperative for me that I do this in a way that I can maintain forever and still enjoy delicious food. Food is my biggest interest, passion and adventure.
It’s all about balance, health and all the stuff we all really know deep down is good for us. I tend to believe – and I know this is the case with me, that portion control is one of the most important things here. I was eating way too much food. I’m now eating small portions of really good quality unprocessed food that resembles what it looks like in nature. Whole grain, low GI (where possible), free-range meat, fresh seafood and a ton of vegetables. I mean tons.
A friend who is a super healthy eater gave me this recipe. She made it for dinner along with a piece of grilled salmon and it was heavenly. By now we have all figured out that you can cook vegetables to imitate carbs. Like cauliflower cous cous, zucchini noodles or sweet potato noodles. These and variations of these are full-on staples in my house, and this broccoli pilaf is getting added to the list. It’s vegetarian, it’s vegan and it’s all good.
The recipe calls for coconut oil which is nice, but I find it leaves a slight taste, so I prefer to use olive oil.
The recipe served 4 – 6 as a side dish
Broccoli pilaf with pomegranate and almonds
- 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
- 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.
- 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).
- Add the broccoli and toss to coat in the onion and garlic. Cook for about a minute.
- 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.
- Season well with sea salt flakes and black pepper.
- Serve with the pomegranate seeds and flaked almonds scattered over the top or lightly stirred through.