Organic Mediterranean Pilaf with Vegetable Skewers
Crafted to evoke the warm, herbaceous flavors of the Mediterranean, our Organic Mediterranean Pilaf is a flavorful combination of long-grain white rice, quinoa, and millet, blended with an aromatic medley of red peppers, onions, garlic, and Mediterranean spices. Served with grilled vegetables, it makes a hearty vegan, gluten-free main.
Prep time: 10 min | Cook time: 20 min | Serving size: 4
1 cup Organic Mediterranean Pilaf
12 large cherry tomatoes
2 small zucchini (6” or 7” long)
1 large yellow pepper
1 large red pepper
12 large white mushrooms
2 tablespoons olive oil, divided
2 teaspoons Organic Mediterranean Seasoning
4 metal skewers
Heat a grill to medium temperature.
Rinse vegetables thoroughly under cold running water.
Cut zucchini into lengthwise quarters then cut each quarter into 3 pieces, add these to a large mixing bowl. Cut the peppers in half, remove the stem and seeds and cut each half into 6 chunks, add these to the mixing bowl. Add the tomatoes, mushrooms,1 tablespoon of oil and 2 teaspoons of Organic Mediterranean Seasoning to the bowl and toss to coat.
Alternate the vegetables onto a metal skewer and set aside on a sheet pan.
Combine 1 cup Mediterranean Pilaf with 2 cups water and 1 tablespoon olive oil in a 2-quart pot. Bring to a boil over high heat. Cover, reduce heat to low, and simmer for 20 minutes.While the pilaf cooks place the skewers on the grill. Cook for 5 minutes per quarter turn. If the vegetables are not getting any color turn the grill up slightly but not so high that the oil and seasoning burns.
When the rice is cooked remove from heat and let stand 5 minutes then serve with the vegetable skewers.