Monday, April 2, 2012

Rice Pilaf with Caramelized Onions

I got this recipe out of Alicia Silverstone's book "The Kind Diet" and altered it a bit to what we had in the house and what we prefer. Our store didn't have parsnips, so I used radishes and absolutelyloved the flavor. This is a great book for some simple recipes.  This makes a great side dish, but honestly, we weren't too hungry for dinner so we ate this as our main dish.

2 cups uncooked brown rice & water according to package
2 tablespoons plus 2 tsp Extra Virgin Olive Oil
1/2 red onion, cut into half moon slices
3 pinches of fine sea salt
white wine
1 carrot, finely diced
2-3 radishes, finely diced
1/2 cup pecans
3 tablespoons pumpkin seeds
2 tablespoons Smart Balance "butter"
2-3 scallions, white and green parts thinly sliced for garnish

1. Cook 2 cups rice according to package directions. While that's going, do the following:
2. Place 2 Tbsp oil and red onion in medium skillet over medium heat. Whne the onions slightly sizzle, add a generous pinch of salt and saute 3-4 minutes. REDUCE HEAT TO LOW and add a dash of white wine. Cook, stirring frequently for about 15-20 minutes until the onion is caramelized.
3. While the onion cooks, place remaining 2 teaspoons of oil, carrot, radish, and pinch of salt in pan on medium heat and saute until all are tender (about 10 minutes). Turn off the heat and stir in pecans & pumpkin seeds so that they get coated in oil.
4. Add the veggie/seed mixture to the rice and add in your "butter". Stir to combine all ingredients.
5. Put in serving bowl and top with caramelized onion. Sprinkle the scallions on top of the onions and enjoy!

(Unfortunately, not photo. Next time I make it I'll be sure to make sure I snap a pic.)

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