Broccoli Carrot Rice and Quinoa Pilaf

One pot meal. BAM! That's what I'm talking about.

Sometimes meals just need to be simple without any fuss. Well, actually ALL my meals are like that, but some are even less fussy then others. If you like the less fussier version, say hello to this pilaf.

One of the keys to making life easier, especially when you're also trying to make it healthier, is batch cooking. This will save you. It's definitely saved me a ton of time. Because I am no different than any other mother: busy, poor time management and needing meals now. So when I get cooking, I always make more. Lots more. Then I put the leftovers in an airtight glass container and put it in the fridge until later.  In my house, someone is always hungry so it's always important to have healthy and delicious food on hand.

I've learned that being proactive is another key to creating a clean, green and healthy kitchen. There's nothing worse than scrambling (still happens to me every now and then!) to get your kids food when they are screaming at you. Their screams for food now, actually mean "I was hungry 10 minutes ago" and you're in the midst of trying to get something ready fast. Ah, parenthood. This is why batch cooking needs to become your best friend and a habit to start practicing... often and asap!

This one pot pilaf makes about 8 servings. And what's nice is it can be eaten cold or warm. Whatever you have time for ;).

Ingredients:

  • 2 cups dry Tru Roots sprouted rice and quinoa blend
  • 4 cups water
  • 2 large garlic cloves, pressed
  • 1 tsp sea salt, divided
  • 3 tbsp coconut oil
  • 4 cups chopped broccoli, stems and head
  • 3 medium carrots, grated
  • Nutritional yeast, optional
  • Tamari (gluten free soy sauce), optional

Directions:

  1. In a large saucepan, add rice and quinoa blend, water, garlic and 1/2 tsp sea salt. Cover and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  2. Heat coconut oil in a large frying pan over medium heat. Add broccoli and sauteed for about 15 minutes, stirring often to prevent burning.
  3. Add grated carrots and stir to coat with coconut oil. Add more if needed (don't be shy with your healthy fats!). Cook for another 5 minutes or so, until broccoli is tender. Sprinkled 1/4 tsp of sea salt.
  4. Once rice and quinoa are cooked, add broccoli and carrots and stir until veggies are well distributed throughout. Add remaining 1/4 tsp of sea salt and stir again.

For serving, sprinkle with nutritional yeast to add a cheesy flavour and/or some tamari. Or simply eat as is! The picture below is one of the lunches I made with this pilaf, adding hummus, avocado, spring onions and cucumber. So good, so yum! This meal sustained me all afternoon.

Much love,

Amanda xo