Friday, September 28, 2012

Apple Pilaf

Apple Pilaf (Vegan)
(2-4 servings)


1 medium Yellow Onion, fine dice
2 medium Carrots, fine dice
1 tbsp. Unsalted Butter
1 cup Brown Rice, uncooked
2 ½ cups Vegetable Stock/Broth
1 tbsp. Dry Parsley Flakes
¼ tsp. Salt
1/8 tsp. Black Pepper
2 Fresh Apples, peeled, cored & sliced (see note)
1 tbsp. Canola Oil
1 cup Unsweetened Apple Juice
2 tbsp. Dijon Mustard
2 cloves Fresh Garlic, minced or pressed
2 tsp. Rubber Sage
½ tsp. Salt
¼ tsp. Black Pepper


Start the rice portion of recipe in a large saucepan.  Do this by sautéing the onions and carrots in the butter.  This should take 6 to 8 minutes over medium to medium-high heat.  Next add the rice and continue for 3 to 4 more minutes.  Stir in the remaining ingredients and bring to a boil, cover, than reduce to simmer for 40 to 45 minutes.  After the rice starts to simmer and in a large sauté pan over medium heat, cook the apple slices in the oil for 6 to 8 minutes.  Remove apples and keep warm.  Now add the apple juice, mustard, garlic, sage, salt and pepper to the pan and bring to a boil.  Continue to cook until liquid is reduced by half and then return the apples to the pan.  Carefully combine the two pans into one, place in a serving dish and enjoy.

Note:               I suggest using a Granny Smith, Honeycrisp, Gala or an apple that is not of the soft variety like a Red Delicious.  I use a locally grown Sweet 16 apple when I make it.

Ideas for Future Efforts

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