Normally, I like to soak & sprout any legumes or grains before eating or cooking. So, when I was given this convenient sprouted lentil, wild rice & quinoa mixture to try, I decided to create a simple recipe for a plant protein packed pilaf. This would be delicious served with something like grilled extra-firm sesame tofu plus steamed broccoli or asparagus for a complete meal. It would also be great on it’s own, as a packed lunch the next day!
Plant Protein Packed Pilaf
INGREDIENTS:
2 tsp. olive oil
1 small onion, chopped
1 clove garlic, chopped – afterwards, let sit 10 minutes before using in recipe
1 stalk celery, chopped
1/2 red bell pepper or 1 medium carrot, chopped into 1/4″ pieces
1/2 c. frozen green peas
1/2 tsp. powdered dry turmeric
1 T. dried parsley
1 tsp. dried dill
1 Bay leaf
1/2 tsp. sea salt
1 T. tamari soy sauce
2 c. Sprouted Crimson Lentil, Wild Rice and Quinoa Prairie Blend, rinsed and drained through fine sieve (400 g bag)
4 c. filtered water or vegetable stock
METHOD:
1. Heat a large saucepan or pot over medium heat. Add olive oil and onions to pan and saute until they start to become translucent and slightly browned.
2. Add the rest of the vegetables & spices plus the Sprouted Crimson Lentil, Wild Rice and Quinoa Prairie Blend (the whole 400 g bag)
3. Add 4 c. filtered water or stock, bring to a boil uncovered for 5 minutes.
4. Cover with lid & simmer for 20 minutes.
5. Let stand with lid on for 5 minutes.
6. Fluff and serve!