Rice Pilaf with Nuts

Thanks again to Tosca Reno for this recipe. Page 58 of her Eat Clean cookbook. This is now my favorite rice and I'll make it again..often. I adapted it a bit because I wasn't paying attention and bought regular basmati rice instead of BROWN basmati rice...but it was still amazing and I don't know that I would use brown.
Here's the adapted version:

1. Saute 1/2 to 1 yellow onion (diced), 1 large carrot and 2 small zucchini (grated) in 2 Tbs olive oil.
2. As this starts to soften add in one clove (or more) of garlic put through a press.
3. Add 2 tsp cracked coriander (which I didn't have so made something up)
4. When softened add in one cup of basmati rice (white or brown) and saute for about 5 minutes.
5. Add in 2 cups of water/veggie or chicken broth (I used chicken) bring to a boil and then turn down to low and cover. Cook until done (about 20-30 minutes)
6. Once rice is done add in 1/2 to 3/4 cashews (unsalted)
7. Serve.

Finished product.

I served it with chicken and it was super yummy. 10/10. I don't know what could have made it better.