Vegan Ckbk - Oat and Rutabaga Pilaf with Toasted Walnuts

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Oat and Rutabaga Pilaf with Toasted Walnuts

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1/2 medium yellow onion -- diced

1 1/2 cups peeled and finely diced rutabaga

1 cup uncooked oat groats

1 clove garlic -- minced

1 teaspoon dried thyme

1 teaspoon celery seed

2 cups vegetable stock

1/2 teaspoon salt

several grinds black pepper

2 tablespoons minced fresh Italian parsley

1/3 cup raw walnut pieces -- toasted

 

Heat the oil over medium heat in a heavy-bottomed saucepan. Add the onion and

rutabaga, and stir and saute for 3 minutes. Add the oat groats, garlic, thyme,

and celery seed and saute 3 minutes longer. Add the stock, salt, and pepper and

bring to a boil. Cover, reduce the heat to very low, and cook 45 minutes.

Without disturbing the lid, turn off the heat and allow the pot to stand for 10

minutes.

 

Transfer the pilaf to a serving dish, add the parsley and walnuts, and toss

gently with two forks to distribute everything evenly. Serve hot.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 80 Calories; 4g Fat (40.2% calories from

fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 721mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

 

NOTES : Whole oat groats are a minimally processed form of this popular grain

that offers superior fiber and mineral content. The oats give this pilaf a

delicious nutty taste, accentuated by the walnuts, and satisfying chewy texture.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0