Cranberry Oat Pilaf – Sharon Palmer, The Plant Powered Dietitian

Who says that cool climate facet dishes should contain stuffing and candy potatoes? This tremendous easy plant-based facet dish for Cranberry Oat Pilaf includes only one skillet and a brief record of elements, comparable to oats, cranberries, pistachios, and turmeric. Yet, it’s so easy, nutritious and flavorful! It’s the proper vacation facet dish to enrich your Christmas or Thanksgiving desk, in addition to a straightforward fall or winter dinner. You may even serve it for a savory breakfast. This non rice pilaf recipe options the well being energy of complete grain oats, which might take the place of different grains in recipes past porridge. Filled with fiber that assist promote higher coronary heart well being, you possibly can really feel so good about this comforting vegan gluten free recipe, which additionally profiles seasonal cranberries.

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Cranberry Oat Pilaf

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  Author: The Plant-Powered Dietitian
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  Total Time: 44 minutes
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  Yield: 8 servings 1x
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  Diet: Vegan

Description

Make a seasonal non rice pilaf dish out of complete grain oats, cranberries, pistachios, and spices. This recipe for Cranberry Oat Pilaf is scrumptious as a one dish straightforward facet dish for fall, winter, and holidays.

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Instructions

1. Heat oil in a big forged iron skillet. Add onions, celery and garlic and sauté for five minutes.
2. Add mushrooms, parsley, turmeric, marjoram, black pepper and pistachios, and sauté for a further 3 minutes.
3. While greens are cooking, warmth oven to 350 F.
4. Add cranberries, maple syrup, broth and oats to the skillet, stirring till easy.
5. Transfer skillet to oven and bake on prime rack for 25 minutes, till golden and tender.

• Prep Time: 10 minutes
• Cook Time: 34 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 166
• Sugar: 2 g
• Sodium: 160 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates: 26 g
• Fiber: 5 g
• Protein: 8 g

Keywords: pilaf, vegan thanksgiving recipe

For different fall, winter, and vacation facet dish recipes, take a look at a few of my favorites:

Cranberry Apple Leek Whole Grain Stuffing
Vegan Broccoli Walnut Au Gratin
Balsamic Butternut Squash and Brussels Sprouts with Farro
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil
Roasted Butternut Squash Soup with Hazelnuts
Maple and Balsamic Roasted Brussels Sprouts 

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