Sunday, January 3, 2010

Rice Pilaf with Shallots and 'Parmesan'

If you're as exhausted from the holidays and New Years as I am, you probably want a simple weeknight dish. This pilaf fits the bill. Make it a side dish alongside some vegan protein, or double the portion to make it your main course.

Melt 2 teaspoons vegan butter (such as Earth Balance) in a saucepan over medium-high heat. Add 2 tablespoons minced shallots and 1 minced garlic clove; saute for 1 minute. Add 1/2 cup uncooked basmati rice and saute for an additional minute.

Pour in 1 cup vegetable broth and 1/4 cup dry white wine - I chose an organic Sancerre. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes.

Remove from heat and stir in 2 tablespoons shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), 2 tablespoons minced fresh parsley, 1/8 tsp. black pepper and just a pinch of salt.

This makes enough for 2 side servings of 3/4 cup and 270 calories each - or one main meal all for yourself!

shallots $0.48
vegetable broth $2.69
dry white wine $23.99
vegan cheese $3.39

No comments:

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