Grain Free Spring Vegetable Pilaf
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetables, Vegan, Vegetarian, Side Dish, Holiday
Cuisine: Seasonal, Californian, Modern American
Yield: 4-6 servings
Ingredients
  • 35 g (¼ cup) raw pistachio kernels
  • 1 lb cauliflower florets (from ½ medium 6-inch head, trimmed and cored)
  • 30 ml (2 Tbsp) extra virgin olive oil
  • One leek (8 oz), white & light green parts only, washed well
  • 1 small fennel bulb (6 oz)
  • 140g carrot (2 large), trimmed and peeled
  • 1 tablespoon fresh thyme leaves, minced
  • 3 oz radish (4 medium), scrubbed
  • Kosher salt
  • 2 teaspoons minced or grated garlic (2 large cloves)
  • 150 ml (½ cup + 2 Tbsp) vegetable stock
  • 3 oz (2 tightly packed cups) baby arugula*
  • 1 tsp minced fresh tarragon
  • Freshly ground black pepper
  • 1 Tbsp lemon zest (from 1 medium lemon)
  • 1 Tbsp finely chopped fresh dill
  • 1 Tbsp finely chopped fresh Italian parsley
  • 3 oz (½ cup) crumbled goat cheese or dairy-free alternative
Procedure
  1. Toast nuts: Spread the pistachios in an even layer in a dutch oven or large high-sided sauté pan, and toast over medium heat, stirring frequently, until toasted in spots, 4-5 minutes. Transfer nuts to a bowl to cool while you proceed with the vegetables.
  2. Prep vegetables: Grate cauliflower on medium holes of box grater to break down into small bits that look like rice. You should end up with about 5 cups of “rice.” Set aside.
  3. Trim off and discard the root end of the leek, and cut the leek into small dice; you should have about ¾ cup. Trim the core from the fennel bulb and discard. Cut the fennel into small dice; you should have about 1 cup. Cut the carrot into small dice; you should have about 1 cup. Combine Leek, fennel, and carrot with thyme in a bowl and set aside.
  4. Cut radishes into small dice - you should have about ½ cup - and roughly chop the cooled pistachios; set aside.
  5. Cook pilaf: In a dutch oven or large high-sided sauté pan, heat oil over medium heat. Add leek, fennel, carrot, thyme, and a generous pinch of salt; sauté until vegetables being to soften, about 4 minutes.
  6. Add garlic and sauté for 30 seconds minute, stirring frequently, until fragrant.
  7. Add vegetable stock, 1 teaspoon kosher salt, and cauliflower. Continue to cook, stirring occasionally, for 5 minutes or until cauliflower is tender and stock is absorbed (cauliflower will be moist, but you shouldn’t see any free liquid in the pan). Stir in arugula and cook just until wilted, about 30 seconds.
  8. Remove from heat and stir in cheese, being sure to distribute thoroughly as it melts in. Add diced radish, chopped pistachio, lemon zest, dill, and parsley, and toss to combine. Taste and season with salt and freshly ground black pepper, and finish with a squeeze of fresh lemon juice if desired.
Notes
*If you’re using bunched radishes, feel free to substitute their greens for the arugula. Be sure to wash and dry the greens well, and give them a rough chop before adding to the pan. Radish greens aren’t as tender as baby arugula so they may require an extra 30 seconds or so to wilt.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/grain-free-spring-vegetable-pilaf/