Best Hearty Winter Veggie Pilaf Recipes

Hearty Winter Veggie Pilaf image

Provided by januarybride

Categories Winter

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

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).
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.
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.

Nutrition Facts : Calories 418.2, Fat 24.3, SaturatedFat 2.8, Sodium 32.2, Carbohydrate 43.8, Fiber 6.3, Sugar 7.2, Protein 11.8

Hearty Winter Veggie Pilaf image

Provided by @MakeItYours

Number Of Ingredients 9

1 1/2 cups quinoa
6 tablespoons extra-virgin olive oil
1 pound mushrooms, preferably shiitake, sliced
3 scallions, white and green parts thinly sliced separately
1/2 cup pine nuts
1/4 cup dried currants or cranberries
Salt and pepper
1 pound brussels sprouts, quartered lengthwise
1/4 cup chopped flat-leaf parsley

Steps:

In a fine-mesh sieve, rinse the quinoa. Transfer to a large pot of boiling, salted water and cook until almost tender, about 12 minutes; drain in the sieve. In the same pot, bring enough water to reach a depth of 1 inch to a simmer over medium heat. Set the sieve with quinoa in the pot. Cover with a kitchen towel, then the lid, and steam until tender, about 10 minutes.
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. 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 and pepper. Cook until crisp-tender, about 8 minutes. Toss with the mushroom mixture, quinoa, scallion greens, parsley and remaining 2 tablespoons olive oil.