1 cup brown rice
¾ cup almonds
1 onion, chopped
2 garlic cloves
1-2 cups broccoli, chopped
1 big potato, diced
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon smoked paprika
2 tablespoons veggies stock powder
1 teaspoon parsley, dried
1 teaspoon mixed herbs
2 tablespoons white plain flour
3 tablespoons olive oil
Blend the almonds with 2 cups of water.
Pressure cook (or boil) the brown rice and potatoes.
In a pot or pan, heat the oil. Add the onions and sauté until it becomes fragrant.
Add the garlic and all the spices.
Add the flour and mix everything well. Sauté for 2-3 minutes.
Add the broccoli and sauté for 2-3 minutes.
Add the almond puree and cook for 5-6 minutes.
Mix the cooked rice and potatoes with the creamy broccoli mixture.
Transfer everything in a baking container and bake at 180degC until it is bubbly and crusty on top. It will take roughly 30 minutes in the oven.