nutritional information

Per 1/2-cup serving:

  • Calories: 170
  • Protein: 4 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 26 g
  • Cholesterol: 0 mg
  • Sodium: 3 mg
  • Fiber: 3 g
  • Sugar: 6 g
Vegan Gluten-Free

Curried Rice and Quinoa Pilaf with Prunes and Pistachios

Serves 8

30 minutes or fewer

Prunes can stand in for any dried fruit, as they do in this grain pilaf. (Try them in baked goods too.)
  • 2 Tbs. olive oil
  • 1 small onion, finely chopped (1 cup)
  • ½ cup basmati rice
  • ¼ cup red quinoa
  • 2 tsp. curry powder
  • 1 bay leaf
  • ½ cup cooked lentils
  • ½ cup finely chopped pitted prunes
  • ¼ cup coarsely chopped pistachios

1. Heat oil in medium skillet over medium heat. Add onion, and sauté 2 to 3 minutes, or until translucent. Add rice and quinoa, and cook until rice begins to turn opaque. Add curry powder, and cook 30 seconds. Stir in 11/2 cups water, add bay leaf, season with salt (if desired), cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 to 18 minutes, or until grains are tender.

2. Remove from heat, and stir in lentils. Cover, and let stand 5 minutes. Remove bay leaf. Fold in prunes and pistachios.

September 2011 p.32

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