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Autumn Harmony Pilaf

Here’s a delicious side dish that gives you the chance to play with grains you may not have thought about combining such as sprouted brown rice, whole wheat couscous and wheat berries. Tossing these hearty grains together with beautiful rainbow chard, colorful dried fruits, toasted pistachios, pumpkin seeds and a citrusy vinaigrette creates a perfect harmony of chewy, crunchy and colorful in this simple Autumn pilaf.
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

Vinaigrette

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 to 1 teaspoon Dijon mustard
  • Juice of 1/2 orange
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste

Pilaf

  • 1 tablespoon olive oil
  • 1 bunch rainbow chard washed and dried
  • 2 tablespoons pumpkin seeds
  • 1/3 cup pistachios
  • 1 cup cooked wheat berries such as Earthly Delights
  • 1 cup cooked sprouted brown rice such as Planet Rice
  • 1 cup cooked whole wheat couscous
  • 1/2 cup chopped unsweetened cranberries
  • 1 cup dried unsweetened apricots
  • 1 cup tightly packed basil leaves julienned
  • Salt and freshly ground pepper as desired

Instructions

  • Vinaigrette: In a small bowl, whisk together all ingredients. Set aside.
  • Preparing Chard: with a sharp knife, cut away chard leaves from the stems and center vein. Tear leaves into approximately 3-inch pieces. Slice stems 1/4-inch thick. In large pan, heat olive oil over medium-high setting. Add chard stems; sauté until lightly browned and softened, about 5 minutes. Add the leaves, sautéing until just wilted, about 2 minutes. Add pumpkin seeds and pistachios; continue sautéing until lightly toasted, about 1 minute. Set aside to cool.
  • Assembly: in a large bowl, toss remaining Pilaf ingredients together with chard, toasted pumpkin seeds and pistachios. Toss with Vinaigrette. Taste; toss with additional salt and pepper if needed. Serve at room temperature.

Notes

Make Ahead and Storage Tips: vinaigrette may be made up to 3 days ahead. Cover and refrigerate. Pilaf may be assembled and tossed with vinaigrette up to 1 day ahead. (Add pumpkin seeds, pistachios and basil prior to serving.) Cover and refrigerate. Use leftover pilaf within 1 day.
This pilaf is very versatile and will adapt easily to your favorite greens, grains, dried fruits and nuts. Sprouted brown rice and wheat berries have a pleasing crunchy texture and can be found in natural food stores such as Whole Foods. If you can’t find one or both, you can also use regular brown rice and/or quinoa.
Other lovely Autumn grain dishes you may like are Crunchy Quinoa and Farro ‘n Quinoa Salad with Dried Cherries and Pistachios