Roasted Rice Pilaf Create your own with many different vegetable combinations and dressings.
1 Cup roasted brown rice 2 Cups water pinch of sea salt ½ cup butternut squash chunks ½ cup chopped broccoli ¼ cup roasted pine nuts (optional)
Bring the water to a boil and add the other ingredients. Turn the heat down to low and cover with a lid. Simmer for 30 minutes or until all of the water has been absorbed and the veggies are soft.
Serve as is or top with a dressing or sauce like simple sage gravy
Simple Sage Gravy 2-3 Tablespoons oil 1/3 C. Whole Wheat Pastry Flour 2 C. water or stock 1-2 Tablespoons Shoyu (soy sauce) (plus 1 teaspoon sea salt instead of on of the Tablespoons Shoyu) 1 – 2 teaspoons sage
Simply heat the oil over med. to low heat and add the flour creating a thick paste. Add water or stock by small increments stirring constantly. You may use a wire whisk if that makes it easier for you to avoid lumps. Stir in the remaining ingredients. Keep stirring until desired consistency is reached. Stir in fresh minced parsley if desired towards end.
Another version is to simply dilute 1/2 Cup sunflower butter with water, stir over medium heat adding the shoyu and sage.
