Pilaf with a Punch

Color is HUGE in this meal of a pilaf!  The recipe was snagged from Kashi and adapted for added flavor and variety.  I took this as a side dish for my families Thanksgiving meal and it was a HIT!  Even the picky eaters who snub their noses at anything ‘healthful’ had positive remarks about this hearty power-packed dish.  You can enjoy this as a one dish meal or as a gorgeous side.

Bon Appetit!

Pilaf with a Punch

Servings 8 (as meal) 16 (as side)

4 1/4 cups Kashi 7 Whole Grain Pilaf

2 cups water

1 cup whole roasted peanuts

4 t toasted sesame oil

6 cloves garlic, minced

1 red onion, diced

2 carrots, cut into match sticks

1 cup red cabbage, diced

1 red bell pepper, julienned

1/2 bunch cilantro, chopped

2 t ginger root, grated

1 T agave nectar or honey

1 t (or more) chipotle pepper flakes

2 T brown rice vinegar

5-6 T low sodium soy sauce

1 c golden raisins

2 t cumin

2 t coriander

Bring 4 c water to a boil in a large sauce pan and add the grains.  Turn heat to low, cover and cook for 30 minutes or until grains are soft.

While the grains are cooking, saute the garlic and onion in the sesame oil in a large skillet.  After 5 minutes or so add the cumin, coriander and hot pepper.  Add 1/4 c water, carrots, raisins, cabbage, and soy sauce, cover and cook on low for 7-10 minutes and remove from heat.  In a large mixing bowl add all components and mix very well–if your bowl has a lid, cover and shake for a minute very well.   Serve and ENJOY!

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