Hearty Winter Veggie Pilaf Recipes

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HEARTY WINTER-VEGETABLE SOUP



Hearty Winter-Vegetable Soup image

On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill

Steps:

  • Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
  • Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

HEARTY WINTER VEGGIE PILAF



Hearty Winter Veggie Pilaf image

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.

Provided by januarybride

Categories     Winter

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups quinoa
6 tablespoons extra virgin olive oil
1 lb mushroom, preferably shiitake, sliced
3 scallions, white and green parts thinly sliced separately
1/2 cup pine nuts
1/4 cup dried currant (may sub cranberries)
salt and pepper
1 lb Brussels sprout, quartered lengthwise
1/4 cup chopped flat leaf parsley

Steps:

  • 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.

Nutrition Facts : Calories 418.2, Fat 24.3, SaturatedFat 2.8, Sodium 32.2, Carbohydrate 43.8, Fiber 6.3, Sugar 7.2, Protein 11.8

VEGTABLE PILAF



Vegtable Pilaf image

A simple flavorful rice pilaf you may top with toasted pine nuts or almonds. a great side to any meal

Provided by Spice Is Nice

Categories     Lebanese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup rice
1/2 red pepper, diced
1 small onion, chopped
1 diced carrot
1 crushed garlic clove
1/2 cup peas
2 teaspoons oil
1 bay leaf
1 teaspoon grated ginger
1 teaspoon salt
1 tablespoon chopped parsley (to garnish)
2 cups water or 2 cups broth
1 pinch pepper
1/2 teaspoon turmeric
1 teaspoon butter (optional)

Steps:

  • in a pot add oil, on med/low heat saute onions,carrots,peppers,peas. until onions have become slightly golden and vegetables are cooked. add garlic , ginger,bay leaf,pepper,and turmeric. saute for 5min on low heat. add salt and broth. Cover and bring to a boil.
  • once it boils add the rice wait for it to come up to another boil. reduce heat, cover and allow to cook on low for 15-20Min's or until the fluid is gone and rice is fluffy.
  • add butter and fluff with fork, serve with any side.

QUINOA AND SPRING VEGETABLE PILAF



Quinoa and Spring Vegetable Pilaf image

Provided by Bon Appétit Test Kitchen

Categories     Side     Sauté     Fourth of July     Picnic     Low Fat     Vegetarian     Quick & Easy     Low Cal     Mother's Day     Dinner     Lunch     Spring     Family Reunion     Healthy     Low Cholesterol     Engagement Party     Party     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups quinoa, well rinsed
1 cup vegetable broth
2 cups frozen petite peas, thawed, divided
5 tablespoons chopped fresh mint leaves, divided
1 garlic clove, peeled
3 tablespoons butter
1 large leek (white and pale green parts only), halved, thinly sliced (about 1 cup)
3/4 cup sliced shallots
8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
1 14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces
Ingredient Info: Quinoa is a grain with a texture similar to that of couscous; it's available at supermarkets and natural foods stores

Steps:

  • Bring 2 1/2 cups water to boil in small saucepan. Add quinoa and 1 teaspoon salt; return to boil, then reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 17 minutes. Drain if necessary.
  • Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth
  • Melt butter in large nonstick skillet over medium heat. Add leek and shallots; sauté until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; sauté until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. Mix in puree and 1 cup peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.
  • Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.

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