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
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