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Vegan Istanbul Pilaf
This is a delicious and low fat vegan recipe with a taste of the middle east. The original recipe calls for chicken, but luckily there are plenty of quality substitutions available that are vegan. Make sure the margarine you are using is vegan as well.
Vegan Istanbul Pilaf
INGREDIENTS
3 T margarine
1 cup soy chicken substitute
1 1/2 cup white rice, rinsed well and drained
3 cups vegetable stock
1/2 cup slivered almonds
A pinch of saffron threads
1/2 cup sliced mushrooms
1 cup frozen mixed vegetables, thawed
Salt and pepper to taste
2 T chopped pistachios
METHOD
In a lidded saucepan, melt the margarine and saute the soy chicken for 4 minutes. Add rice and saute for 3 more minutes. Add stock, almonds, saffron, mushrooms, mixed vegetables, salt and pepper. Bring to a boil, lower heat to a simmer and cook for 17 minutes. Remove from the heat; uncover to release the steam. Let rest for 10 minutes covered by a towel.
After spooning into a serving bowl, sprinkle the top with pistachios.
Serves 4-6.
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| This entry was posted by Daniel Greenly on September 10, 2011 at 1:40 am, and is filed under vegan recipes. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
