The secret to speed with this main dish or side dish pilaf is using precooked grains. A couple packages will save you from soaking overnight and a longer cooking process because they just need to be warmed. Add some herb seasoning salt with a few extras for a shockingly satisfying good dish. Here’s how to make it in less than 15 minutes…Plenty of time to check out the state park and see the old whaling station or hike along the trail and check out the sea lions.
Monterey Spinach Cranberry Whole Grain Pilaf
1 pkg Uncle Bens Whole Grain Brown Ready Rice
1 pkg Seeds of Change Tigris Mixture of 7 Whole Grains
½ C Dried sweetened cranberries
½ C Sliced almonds
2 C Fresh baby spinach leaves, chopped
¾ t A.Vogel Trocomare Original Organic Herb Seasoning Salt
Or, salt & pepper to taste, if desired
1 large Yellow onion, chopped
1 T olive oil
1 C water
In a large non-stick skillet, add oil and bring to medium-high heat. Add onion and sauté until lightly browned and soft. Add water and grains to pan to warm and stir. When mixed, add cranberries, almonds and spinach, and continue to cook an additional minute longer to warm through. Serves 3 as a main dish or 6 as a side dish.