Vegan Rice and Quinoa Pilaf – Meatless Monday

Move over, Kale. Take a backseat, Brussels sprouts. Enter Quinoa!

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Above: Rice and Quinoa Pilaf with Shiitake, Bean, Kale and Snow Pea dish.

Vegan Rice and Quinoa Pilaf

GF. DF, EF , Vegan, Vegetarian

Ingredients

    • ½ cup brown rice
    • ½ cup white or red quinoa
    • 1-2 teaspoon olive or coconut oil
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon mustard seeds
    • 1 teaspoon turmeric
    • pepper to taste
    • 2 ¼-1/2 cups boiling stock or bone broth
    • ½ teaspoon Himalayan salt to taste or miso
    • ½ cup re-activated almonds, coarsely chopped
    • ½ cup goji berries (soaked)
    • 2 Tablespoon coriander, finely chopped
    • 2 shallots finely chopped

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Method

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1. Roast Rice.

2. Heat oil add the spices and cook 1-2 minutes, then add the boiling stock or broth, grains, salt.  Stir and bring to the boil.

3. Lower heat, cover and cook 30 minutes or bake in a preheated 175C oven until fluffy and all broth has bee absorbed.  Mix together.  

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4. Prepare the almonds, coriander, Goji berries and shallots.  Stir into pilaf just before serving.  Serve with Last weeks recipe Shiitake, Kale, bean and snow pea dish.

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Photography ©Paula Kimberley

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