1 cup coarsely chopped pecans
1 onion, finely chopped
4 cloves garlic, finely chopped
2 cups finely chopped carrots
2 Tbsp. olive oil
1 cup quinoa
1 2/3 cups vegetable broth
1 Tbsp. fresh basil, finely chopped
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1 cup bulgar wheat
1 cup water
1 cup vegetable broth
1/4 tsp. seasoned salt
1 1/2 cups corn, frozen, canned, or fresh

Heat chopped pecans in a dry, non-stick skillet over medium heat, stirring frequently, until toasty and aromatic; set aside.

Add oil to skillet and saute garlic and onion until translucent; add carrots and continue sauteing for a few more minutes, until carrots are tender. 

Rinse quinoa thoroughly and add to skillet, mixing well.  Add vegetable broth, basil, cumin, and coriander.  Heat to boiling, reduce heat, cover, and simmer for 10 minutes.  Add bulgar wheat, water, vegetable broth, seasoned salt, and corn.  Stir well, heat to boiling, reduce heat, cover, and simmer another 10 - 15 minutes, until liquid is absorbed and grains are tender.  If necessary, add more water or broth to get grains to desired level of chewiness.

This delicious and nutritious pilaf serves 4 with leftovers for lunch the next day.

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"The Four Seasons:  Winter", by Leon Frederic
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