PS Holiday Pilaf

Chef: Vicki Brett-Gach, Ann Arbor Vegan Kitchen

Makes: 6-8 Servings

Prep Time: 20 minutes

Cook Time: 20 min (Does not include grain cook time)

Total Time: 40 minutes

INGREDIENTS

• 1 onion diced

• 2 c vegetable broth, divided as needed below

• 3 c cooked brown rice or quinoa

• 2 c steamed butternut squash or sweet potato, diced

• 5 oz baby spinach, roughly chopped

• Dash or 2 of red pepper flakes (optional)

• Salt and pepper to taste

• ½ c dried currants

• ¼ c toasted hazelnuts or almonds, roughly chopped

DIRECTIONS

1. Sauté onion in a nonstick skillet, until translucent, adding splashes of broth as needed to avoid sticking.

2. Add the cooked brown rice or quinoa, steamed butternut squash or sweet potatoes, spinach, and red pepper flakes (if using). Combine well.

3. Add remainder of broth and simmer until ingredients are heated through, the liquid is mostly absorbed, and spinach is wilted. Season generously with salt and pepper. Remove from heat.

4. Garnish with currants and hazelnuts or almonds, toss well and serve.

TIPS

1. I recommended cooking quinoa or brown rice in additional vegetable broth (instead of water) for extra flavor!

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