Hearty Winter Vegetable Pilaf

Do you ever come across a recipe in a magazine, cookbook, or the internet that you feel was written specifically for you? That's exactly how I feel about this one! It looks like something I created on my own because it's chock full of my favorite ingredients, but it's derived from Everyday with Rachael Ray magazine. 

At first, I passed by this recipe because it had a tiny photograph with the short ingredient list and directions. Whenever I finish reading a magazine, I also look at the back index page, where most magazines have the dishes broken down into categories like salads, soups, vegetarian, etc. As I read through the vegetarian section, I saw the title to this one and wondered how I missed it! So I tore the recipe out in January, and put it in my 'to-make' folder. Well, here we are 4 months later, and I finally got around to making it! I really enjoyed this dish, but in the end, I feel like it was missing something. Rachael says crumbled bacon would be a nice addition, but I think it needs either a creamy cheese crumbled on top, or some kind of sauce. I do intend to make this again, perhaps with a pesto or some other flavorful, light sauce. Any suggestions? Or did you make this dish and like it as written?

Hearty Winter Vegetable Pilaf

slightly adapted from Rachael Ray

1 cup quinoa

2 tbsp. EVOO

1 lb. shiitake mushrooms, sliced

3 scallions, thinly sliced

1/2 cup pine nuts (I used almonds)

1/4 cup dried cranberries

salt and pepper

1 lb. Brussels sprouts, quartered

1/4 c. chopped flat leaf parsley (omitted)

Place the quinoa in a fine mesh sieve, rinse under cold water for 1 minute, until water runs clear.

Bring 2 cups of water to a boil, add quinoa, stir and simmer, covered.

Cook for 15 minutes, until water is evaporated and quinoa is tender, remove from heat.

Heat a large skillet over medium heat, add the EVOO and mushrooms, cook for 6-8 minutes, add the scallion whites, pine nuts and cranberries. 

Season with salt and pepper, cook for 2 minutes, transfer to serving bowl.

Add 1 tbsp. EVOO back to the skillet, add Brussels sprouts, season with salt and pepper and sauté' for 10 minutes, until caramelized. 

Add mushroom mixture back in as well as quinoa, toss, then add to serving bowl. 

Top with scallion greens and parsley.