This fragrant Persian Jeweled Pilaf is dotted with cranberries, nuts & saffron, and made with a protein-packed blend of rice, quinoa & lentils. The perfect quick and light summertime side dish that goes perfectly with some grilled kebabs.
You will need:
Village Harvest Organic Protein Blend - 1 cup
Water - 2 cups
Orange juice - ¼ cup, freshly squeezed
Saffron - a pinch
Olive oil - 1 tbsp
Red onions - ½ cup, thinly sliced
Turmeric powder - a pinch
Dried cranberries - ½ cup, lightly packed
Almonds - ¼ cup
Pistachios - ¼ cup
Salt - to taste
Fresh mint leaves - a few, to garnish
Orange segments - a few, to garnish
How to:
Take the Village Harvest Organic Protein Blend, water, orange juice and saffron in a deep saucepan. Bring to a boil, then reduce heat and cook covered for 20-22 minutes or till all the liquid is absorbed. Keep covered for 5 minutes, then open the lid and fluff gently with a fork. Set aside.
Meanwhile, heat oil in a large skillet. Add onions and saute till they are lightly caramelized.
Then add turmeric, dried cranberries and nuts and toss for a few seconds to just warm them up.
Tip in the cooked grains and toss gently to combine. Season with salt.
Garnish with fresh mint leaves and orange segments. Serve warm.
This pilaf can be had as a light meal by itself or as a side along with some grilled kebabs.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/07/26/persian-jeweled-pilaf/