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.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
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@januarybride
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@januarybride
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"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."
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  1. UmmBinat
    As a base I used barrberries and organic Thompson raisins as cranberries. No pine nuts no Brussels sprouts, organic cooking onion, ghee no oil.
    Reply
  2. astivers22
    I loved this recipe! I used portabella mushrooms and I subbed toasted slivered almonds for the pine nuts and dried cranberries for the currants. I had never served brussel sprouts for the family, and I wasn't sure the hubby would dig it, so I added some diced bacon, as well. It turned out fantastic! We served it along-side broiled salmon. Also, it's a great flavorful recipe to serve my son on his gluten free diet. Thanks for sharing!
    Reply
  3. astivers22
    I loved this recipe! I used portabella mushrooms and I subbed toasted slivered almonds for the pine nuts and dried cranberries for the currants. I had never served brussel sprouts for the family, and I wasn't sure the hubby would dig it, so I added some diced bacon, as well. It turned out fantastic! We served it along-side broiled salmon. Also, it's a great flavorful recipe to serve my son on his gluten free diet. Thanks for sharing!
    Reply
  4. smcsf11
    Wonderful ingredients, and I'm sure I will feel wonderfully healthy after eating it for lunch and be alert all afternoon. But it ended up a bit bland, except for the delightful currents and pinenuts. I am carefully continuing to add salt. I think I overdid both the quinoa and the mushrooms a little bit; I don't know if that's contributing to the blandness. And used portabello and oyster and shiitake. Maybe all shiitake would be more flavorful. Ham or bacon seems like a strange combo to add but would make it more flavorful of course.
    Reply
  5. DDBirdsall
    Wonderful flavor and healthy ingredients! My whole family loved this. The quinoa, brussel sprouts and mushrooms are a delicious medley. I used regular white mushrooms which tasted great. I had to substitute onion for the scallions and pumpkin seeds for pine nuts as well as cranberries for the currents but it worked great. I also added some fennel bulb, since I needed to use it up. I did use 2 TBSPN butter and 2 TBSPN olive oil, but I think just olive oil would be fine. Do be sure your sieve will hold all the boiled quinoa, as it does puff up during boiling.
    Reply
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