Best Winter Pilaf Recipes
WINTER PILAF
A quick midweek meal that will help you use up leftover turkey, goose or duck, nuts and even a dollop of cranberry sauce
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins. Add the spices and rice, then stir-fry for 1-2 mins. Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins. Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.
Nutrition Facts : Calories 394 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.46 milligram of sodium
HEARTY WINTER VEGGIE PILAF
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.
Provided by januarybride
Categories Winter
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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
How to make Hearty Winter Veggie Pilaf
Provided by @MakeItYours
Number Of Ingredients 9
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.
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