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One-Pot Five-Spice Rice with Vegetables and Cashews Recipe

★★★★★

4.6 from 120 reviews
  • Author: Sophie
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan

Description

A flavorful one-pot meal featuring brown rice infused with aromatic Chinese five-spice, fresh vegetables, and crunchy roasted cashews. This easy and nutritious dish combines garlic, ginger, chilli, and a medley of beans for a wholesome plant-based meal that’s perfect for lunch or dinner.

Ingredients

Scale

Oils & Aromatics

  • 1 tbsp rapeseed oil
  • 2 garlic cloves, thinly sliced
  • 25g ginger, peeled and finely shredded
  • ½–1 tsp Chinese five-spice powder
  • 1 fresh chilli, deseeded and sliced

Vegetables & Rice

  • 2 red peppers, deseeded and diced
  • 200g easy-cook brown rice
  • 650ml vegetable stock, made with 2 tsp bouillon powder
  • 420g frozen mixed beans (broad beans, peas and French beans)
  • ½ pack spring onions (about 8), trimmed and sliced

Finishing Ingredients

  • 2 tsp sesame oil
  • 75g roasted cashews

Instructions

  1. Prepare Aromatics: Heat the rapeseed oil in a large pan over medium heat. Add the thinly sliced garlic and finely shredded ginger, frying gently for 5 minutes until fragrant and softened.
  2. Add Spices and Vegetables: Stir in the Chinese five-spice powder, sliced chilli, and diced red peppers. Mix well to coat the ingredients evenly with the spices.
  3. Add Rice and Stock: Add the brown rice to the pan, then pour in the vegetable stock made from bouillon powder. Stir briefly, cover the pan tightly, and simmer for 15 minutes to allow the rice to cook and absorb the flavors.
  4. Incorporate Frozen Beans and Spring Onions: After 15 minutes, stir in the frozen mixed beans and sliced spring onions. Cover again and cook for an additional 10 minutes.
  5. Check Rice Tenderness: Test if the rice is tender; if it needs more cooking, continue to cook covered for 5 more minutes.
  6. Finish with Sesame Oil: Turn off the heat, stir in the sesame oil, then leave the dish covered to stand for 5 minutes so the flavors meld and the texture firms slightly.
  7. Serve and Garnish: Divide the rice among two bowls and scatter half of the roasted cashews on top. Save the remaining cashews for a crunchy topping when reheating leftovers.
  8. Storage and Reheating: Store any leftover rice in an airtight container in the fridge for up to three days. Reheat thoroughly in a microwave until piping hot and add the reserved cashews before serving.

Notes

  • Adjust the amount of five-spice powder according to your taste preference, starting at ½ tsp for a milder flavor or up to 1 tsp for more intensity.
  • This dish can be made vegan by ensuring the vegetable stock and bouillon powder are plant-based.
  • Easy to double the recipe for meal prep or larger servings.
  • Roasted cashews add a crunchy texture; you can substitute with toasted almonds or peanuts if preferred.
  • The leftover rice is perfect for quick lunches and can be refreshed by adding fresh herbs or a squeeze of lime before serving.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese-inspired

Keywords: one-pot rice, five-spice rice, vegan rice recipe, easy plant-based meals, brown rice recipe, Chinese five-spice cooking

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Find it online: https://cookwithsophie.com/one-pot-five-spice-rice-with-vegetables-and-cashews-recipe/