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Make a seasonal non rice pilaf dish out of whole grain oats, cranberries, pistachios, and spices. This recipe for Cranberry Oat Pilaf is delicious as a one dish easy side dish for fall, winter, and holidays.
Ingredients
Scale
- 1 teaspoon extra virgin olive oil
- 1 small onion, diced
- 3 stalks celery with leaves, diced
- 1 clove garlic, minced
- ½ cup chopped mushrooms
- 2 tablespoons fresh chopped parsley
- ¼ teaspoon turmeric
- 1 teaspoon marjoram
- ½ teaspoon black pepper
- 1/3 cup shelled, coarsely chopped pistachios
- 1 cup fresh whole cranberries (or canned)
- 1 tablespoon pure maple syrup
- 2 cups vegetable broth
- 1 ½ cups old-fashioned oats
Instructions
- Heat oil in a large cast iron skillet. Add onions, celery and garlic and sauté for 5 minutes.
- Add mushrooms, parsley, turmeric, marjoram, black pepper and pistachios, and sauté for an additional 3 minutes.
- While vegetables are cooking, heat oven to 350 F.
- Add cranberries, maple syrup, broth and oats to the skillet, stirring until smooth.
- Transfer skillet to oven and bake on top rack for 25 minutes, until golden and tender.
- Prep Time: 10 minutes
- Cook Time: 34 minutes
- Category: Entree
- Cuisine: American
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
