Oat Cranberry Pilaf with Pistachios (Vegan, Gluten-Free)

Who says that cool weather side dishes have to involve stuffing and sweet potatoes? I created this super simple plant-based side dish for Oat Cranberry Pilaf that involves one skillet and a short list of ingredients, such as oats, cranberries, pistachios, and turmeric. Yet, it’s so simple, nutritious and flavorful! It’s the perfect holiday dish. You can even serve it for a savory breakfast.

Oat Cranberry Pilaf with Pistachios (Vegan, Gluten-Free)

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: The Plant-Powered Dietitian
• Yield: 8 servings 1x

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Ingredients

• 1 teaspoon extra virgin olive oil
• 1 small onion, diced
• 3 stalks celery with leaves, diced
• 1 clove garlic, minced
• ½ cup mushrooms, chopped
• 2 tablespoons fresh parsley, chopped
• ¼ teaspoon turmeric
• 1 teaspoon marjoram
• ½ teaspoon black pepper
• 1/3 cup pistachios
• 1 cup fresh whole cranberries (or canned)
• 1 tablespoon pure maple syrup
• 2 cups vegetable broth
• 1 ½ cups old-fashioned oats, gluten-free

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Instructions

1. Heat oil in a large cast iron skillet. Add onions, celery and garlic and sauté for 5 minutes.
2. Add mushrooms, parsley, turmeric, marjoram, black pepper and pistachios, and sauté for an additional 3 minutes.
3. While vegetables are cooking, heat oven to 350 F.
4. Add cranberries, maple syrup, broth and oats, stirring until smooth.
5. Transfer skillet to oven and bake on top rack for 25 minutes, until golden and tender.

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Nutrition

• Serving Size: 1 serving
• Calories: 166
• Sugar: 2 g
• Sodium: 160 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates: 26 g
• Fiber: 5 g
• Protein: 8 g

Keywords: oat, pilaf, cranberry

For other holiday side dish recipes, check out some of my favorites:

Cranberry Apple Leek Stuffing
Broccoli Walnut Au Gratin

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