Moroccan Pilaf – Vegan

Yields1 Serving

Ingredients

 1 Stalk of Celery chopped finely
 1 Small Carrot chopped finely
 1 Small Onion chopped finely
 1 tbsp Olive Oil
 1 tbsp Lemon Juice
 1 cup white basmati rice
 1 ¾ cups vegan broth
 2 tbsp raisins
 45 dried dates or prunes, chopped roughly
 12 tbsp Iron Skillet Moroccan Seasoning

Method

1

Heat a 2 quart sauce pan to medium heat.
Add olive oil and sweat your carrots, celery and onions until soft. Try not to brown them. Add Iron Skillet Moroccan Seasoning, Rub and Marinade and stir and coat veggies until spices are fragrant (about 30 seconds)
Deglaze pan with lemon juice.
Add the rest of the ingredients, stir and bring to a boil. Cover, turn heat down to simmer.

Allow rice to cook for 15 min. Keep covered and set aside for another 15 min. Fluff with fork and serve hot.

Options: If using brown rice adjust liquid to your normal amount plus ½ cup, and adjust your cooking time to normal time plus 3 or 4 minutes.

Substitute: dates, prunes or raisins for any other sweet dried fruit. Apricots, cranberries, currants, plums, cherries.

Add ons: toasted slivered almonds, cashews, sunflower seeds or pumpkin seeds at the very end.

Ingredients

 1 Stalk of Celery chopped finely
 1 Small Carrot chopped finely
 1 Small Onion chopped finely
 1 tbsp Olive Oil
 1 tbsp Lemon Juice
 1 cup white basmati rice
 1 ¾ cups vegan broth
 2 tbsp raisins
 45 dried dates or prunes, chopped roughly
 12 tbsp Iron Skillet Moroccan Seasoning

Directions

1

Heat a 2 quart sauce pan to medium heat.
Add olive oil and sweat your carrots, celery and onions until soft. Try not to brown them. Add Iron Skillet Moroccan Seasoning, Rub and Marinade and stir and coat veggies until spices are fragrant (about 30 seconds)
Deglaze pan with lemon juice.
Add the rest of the ingredients, stir and bring to a boil. Cover, turn heat down to simmer.

Allow rice to cook for 15 min. Keep covered and set aside for another 15 min. Fluff with fork and serve hot.

Options: If using brown rice adjust liquid to your normal amount plus ½ cup, and adjust your cooking time to normal time plus 3 or 4 minutes.

Substitute: dates, prunes or raisins for any other sweet dried fruit. Apricots, cranberries, currants, plums, cherries.

Add ons: toasted slivered almonds, cashews, sunflower seeds or pumpkin seeds at the very end.

Moroccan Pilaf – Vegan

Leave a Reply

Your email address will not be published.