Greek Pilaf

This is my variation on a rice dish–something to jazz things up a bit with a side dish. It was inspired by the food I ate out in New England. Moosewood Restaurant is in Ithaca, NY but the whole food feel in all of their dishes is what I truly crave. So give t his a try. It’s GREAT to stuff vegetables with such as green peppers, artichokes, eggplant, squash, zuchinni, and even grape leaves if you want to keep it all Greek. Enjoy!

 

Greek Pilaf–inspired by Moosewood Restaurant

1 C. minced onion (this works just fine with the freeze-dried onions–no need to reconstitute beforehand)

2 cloves crushed garlic

1 stalk of minced celery (also great to use freeze-dried)

1/4 cup sunflower seeds (do you have plenty of sunflower seeds to grow your own yummy sunflowers?)

2-3 Tablespoons olive oil

Saute the onions and celery in the olive oil until they are soft and then mix all of the above ingredients with the following:

2 1/2 cups cooked brown rice (1 1/4 cups raw)

1-2 teaspoons dried mint

Juice from 1 lemon or about 1/4 cup

1/4 cup of fresh chopped parsley

Salt and Pepper to taste

Served topped with crumbled feta cheese or a citrus based Hollandaise sauce