Monday, November 16, 2009

Brown Rice Pilaf with Parsnips and Celery

Using instant rice makes this pilaf a snap for a weeknight meal - or to prepare quickly among other recipes in a busy holiday kitchen!

Heat a tablespoon of olive oil in a large saucepan over medium heat. Add 1 and 1/2 cups chopped parsnip and 1/2 cup (1/4-inch thick) slices of celery; cook for 4 minutes.

Stir in 1 and 1/2 cups uncooked instant brown rice (such as Minute brand), 1/3 cup water, 1/4 tsp. salt, 1/4 tsp. dried thyme, 1/8 tsp. black pepper, and 14 ounces of vegetable broth; bring to a boil, then cover, reduce heat, and simmer for 10 minutes (the liquid should be absorbed).

Stir in 3 tablespoons sliced almonds and serve - 2/3 cup makes a side dish of 190 calories, but double up the portions if you want to make this the centerpiece of a meal.

instant brown rice $2.59

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance