CLEMENTINE PUMPKIN PILAF
RECIPE TYPE
Vegan
SERVES
6 to 8
Prep time: 15 min
Cook time: 25 min
Ingredients
2 tbsp Longo’s Essentials 100% Pure Canola Oil
1 shallot, diced
1 celery rib, diced
1 1/2 cups Longo’s Essentials Long Grain White Rice
3 cups Longo’s Essentials Vegetable Broth
1/4 tsp salt
1 Red Delicious apple, cored and diced
1/3 cup Longo’s Dried Cranberries
1/3 cup Longo’s Roasted and Salted Shelled Pumpkin Seeds
Clementine Dressing:
3 Longo’s Clementines, divided
2 tbsp Longo’s Essentials 100% Pure Canola Oil
1 tbsp Longo’s Curato White Wine Vinegar
3 tbsp chopped fresh parsley
1/2 tsp each salt and pepper
Directions
Heat oil in large saucepan over medium heat. Cook shallot and celery for 3 minutes or until softened. Stir in rice until coated. Add broth and salt; bring to a boil. Reduce heat to low; cover and cook for 18 minutes or until broth is absorbed. Stir in apple and cranberries and remove from heat. Cover and let stand for 5 minutes.
Clementine Dressing: Meanwhile, using a rasp or fine grater, remove 1/2 tsp of clementine zest and place in bowl. Cut 1 of the clementines in half and squeeze out juice; add to bowl. Remove peels from remaining 2 clementines and break up into segments; set aside.
Add oil, vinegar, parsley, salt and pepper to bowl with juice and zest; whisk together. Pour into rice and stir to combine. Spread onto serving platter and sprinkle with pumpkin seeds and clementine segments to serve.
NUTRITIONAL INFORMATION
Per serving: 400 calories
Protein 8g | Fibre 3g |
Fat 16g | Sugar 13g |
Carbs 56g | Sodium 410mg |
