Bryanna's Pilaf
serves 6-8
Pilaf is a Middle Eastern term for a flavored rice mixture. If you prefer,
you
can use all bulgur wheat (and use 4 c. broth), or all rice (and use 3 c. broth),
instead of a mixture.
1 large onion, chopped
1 c. celery, chopped
1 c. bulgur wheat
1 c. converted or basmati rice, or quick-cooking brown rice
1 tsp. dried rosemary, crushed, or dried thyme or oregano
OPTIONAL:
1/4 c. minced fresh parsley
3 and 1/2 c. vegetarian broth
salt to taste
In a large saucepan with a tight lid (nonstick or lightly oiled), steam-fry
the
onion and celery until the onion starts to soften. Add the bulgur, rice,
rosemary, and curry powder, and stir-fry for a minute. Add the broth (and a bit
of salt, if it's needed), bring to a boil, then turn down and cook on low,
covered, for 20 minutes. Let stand for 5 minutes. Fluff with a fork before
serving.
VARIATIONS: Add a chopped or shredded carrot or 1/4 lb. chopped mushrooms to
the
vegetables when you steam-fry them. Add a couple of tablespoons of roasted
sesame seeds, if you like.
You can add bits of chopped seitan, vegetarian "sausage", or other
meat replacement for a more substantial dish. Other additions might be: minced
garlic; a cup of frozen whole small green beans, broken and thawed; a cup of
cubed or grated summer squash; a cup of corn kernels; some chopped red or green
bell pepper; a cup of chopped broccoli or other vegetables; or a mixture of
vegetables; a chopped apple, with 1/2 tsp. cinnamon.
For Greek-style pilaf,
add 4 whole cloves to the rice, and you can use some white wine as part of the
liquid.
from http://www.vegsource.com/talk/beginner/messages/2449.html
fatfreevegan.com
See our privacy policy
Blog
