“Don’t let the “vegan” title scare you away. This pilaf tastes cheesy without the dairy! A delicious and nutritous rice and quinoa pilaf mixed with a “cheese” sauce made with a nutritional yeast base. Adds zip as a side dish or add your favorite veggies such as broccoli, carrots and onion for a full on meal!”
- 2 cup Truroots Organic Sprouted Rice & Quinoa Blend (Costco has this)
- 4 cups water
- 3/4 cup nutritional yeast
- 1/4 cup flour (I used whole wheat)
- 2 tsp onion flakes
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp turmeric
- 2 tsp sugar
- 1/2 tsp green jalepeno powder
- 2 cups water
- 2 tbsp currants
- 1/4 cup slivered almonds
- In heavy bottomed saucepan bring 4 cups water to a boil. Add the rice and quinoa mixture and reduce heat to low, cover and slowly simmer for 25 minutes or until water is absorbed. Turn off heat and leave lid on for 10 min to steam.
- In the meantime mix together nutritional yeast, flour, onion flakes, garlic powder, salt, turmeric, sugar and jalepeno powder. When thoroughly combined slowly add the remaining 2 cups water and mix well until dry and wet ingredients are well mixed with no lumps.
- Turn on the heat to medium and bring to a boil, stirring frequently. Turn heat to low when boiling occurs, stirring constantly for about 5 more minutes or until the sauce has a thick, smooth, melted cheese consistency.
- Fluff rice mixure with a fork then add the cheese sauce, currants and almonds. Mix well then serve immediately.
- If you don’t have the TruRoots blend, you can use any type of rice cooked to package instructions or a sprouted brown rice with your favorite quinoa. Just be careful because sprouted brown rice and quinoa have similar cook times but regular brown rice will take longer. Don’t combine regular brown rice with quinoa as the quinoa will be overcooked.