Hearty Winter Veggie Pilaf |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This vegan main course looks wonderful. . .and its a Rachael Ray quick meal from her magazine Feb 2010. I am a huge fan of brussels sprouts and I am always looking for new ways to serve up quinoa, so I have high hopes for this recipe. She suggests adding some diced bacon or ham if your diet allows. Ingredients:
1 1/2 cups quinoa |
6 tablespoons extra virgin olive oil |
1 lb mushroom, preferably shiitake, sliced |
3 scallions, white and green parts thinly sliced separately |
1/2 cup pine nuts |
1/4 cup dried currant (may sub cranberries) |
salt and pepper |
1 lb brussels sprout, quartered lengthwise |
1/4 cup chopped flat leaf parsley |
Directions:
1. In a fine-mesh sieve, rinse the quinoa. Transfer to a large pot of boiling, salted water and simmer covered until almost tender, about 12 minutes; turn off heat and allow to rest, covered, for 15 minutes (at this point it should be tender).
2. While the quinoa is cooking, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the mushrooms and cook until lightly browned, 6 to 8 minutes. Stir in the scallion whites, pine nuts and dried currants; season with salt and pepper. Cook until the nuts are light golden, about 2 minutes; transfer to a bowl.
3. In the same skillet, heat another 2 tablespoons olive oil over medium-high heat. Add the brussels sprouts and 1/8 cup water; season with salt (I recommend seasoning salt) and pepper. Cook until crisp-tender, about 8 minutes. Toss with the mushroom mixture, quinoa, scallion greens, parsley and remaining 2 tablespoons olive oil.
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