Sicilian Olive and Pine Nut Pilaf - Bravabod
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Sicilian Olive and Pine Nut Pilaf

Valentina

This Sicilian-inspired pilaf comes together quickly, without compromising flavor. It uses a combination of farro, salty olives, toasted pine nuts, plump raisins, scallions, and parsley. All tossed together in a sweet and savory olive oil vinaigrette. Farro, a chewy Italian grain, is available in most grocery stores and lends a lovely nutty undertone. Do keep in mind however, that farro is not gluten-free. As a gluten-free alternative, an equal amount of cooked short-grain brown rice may be substituted.

How To MakeDiet Type: Classic

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Freeze For 4-6 months

Best by 4-5 days


Shopping List
    Pilaf
  • 3 1/4 cups cooked farro (or short-grain brown rice)
  • 3/4 cup pitted mixed olives
  • 3/4 cup pine nuts
  • 33333333/100000000 heaping cup raisins
  • 33333333/100000000 cup fresh parsley
  • 3 scallions
  • 1 tablespoon capers, drained Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste

Instructions
  1. Step 1: Cook the farro or brown rice in a small pot, according to package directions. As reference, 1.5 cup of dry farro will usually yield 3 cups cooked. Whereas 1 cup of dry rice will yield between 2 to 4 cups cooked.
  2. Step 2: Meanwhile, chop the scallions, olives, and parsley. Set aside.
  3. Step 3: Place the pine nuts on a dry frying pan over medium heat. Toast the nuts, stirring often, until they are golden and fragrant. This will take about 2 to 3 minutes. Keep your eyes on them the whole time, as pine nuts can go from toasted to burnt very quickly. Remove the toasted nuts from the pan and transfer to a plate.
  4. Step 4: Stir together the vinaigrette ingredients and set aside.
  5. Step 5: Combine the warm cooked farro or rice, olives, parsley, scallions, raisins, and capers in a large bowl. Stir in the vinaigrette, making sure all the grains are evenly coated with the sauce. The residual heat from the rice will plump up the raisins.
  6. Serve: Stir in the toasted pine nuts before serving, giving it a final toss to incorporate them into the pilaf. This pilaf can be served warm or even at room temperature. This is great alongside white beans or Herb-Roasted Salmon.

Recipe Notes

Note 1: Use frozen steam-fresh brown rice as a timesaver. It will be perfectly cooked within minutes.

Nutrition

This Sicilian-inspired pilaf comes together quickly, without compromising flavor. It uses a combination of farro, salty olives, toasted pine nuts, plump raisins, scallions, and parsley. All tossed together in a sweet and savory olive oil vinaigrette. Farro, a chewy Italian grain, is available in most grocery stores and lends a lovely nutty undertone. Do keep in mind however, that farro is not gluten-free. As a gluten-free alternative, an equal amount of cooked short-grain brown rice may be substituted.

How To MakeDiet Type: Plant-based

liked this

Freeze For 4-6 months

Best by 4-5 days


Shopping List
    Pilaf
  • 3 1/4 cups cooked farro (or short-grain brown rice)
  • 3/4 cup pitted mixed olives
  • 3/4 cup pine nuts
  • 33333333/100000000 heaping cup raisins
  • 33333333/100000000 cup fresh parsley
  • 3 scallions
  • 1 tablespoon capers, drained Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon sugar or agave syrup
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste

Instructions
  1. Step 1: Cook the farro or brown rice in a small pot, according to package directions. As reference, 1.5 cup of dry farro will usually yield 3 cups cooked. Whereas 1 cup of dry rice will yield between 2 to 4 cups cooked.
  2. Step 2: Meanwhile, chop the scallions, olives, and parsley. Set aside.
  3. Step 3: Place the pine nuts on a dry frying pan over medium heat. Toast the nuts, stirring often, until they are golden and fragrant. This will take about 2 to 3 minutes. Keep your eyes on them the whole time, as pine nuts can go from toasted to burnt very quickly. Remove the toasted nuts from the pan and transfer to a plate.
  4. Step 4: Stir together the vinaigrette ingredients and set aside.
  5. Step 5: Combine the warm cooked farro or rice, olives, parsley, scallions, raisins, and capers in a large bowl. Stir in the vinaigrette, making sure all the grains are evenly coated with the sauce. The residual heat from the rice will plump up the raisins.
  6. Serve: Stir in the toasted pine nuts before serving, giving it a final toss to incorporate them into the pilaf. This pilaf can be served warm or even at room temperature. This is great alongside creamy white beans.

Recipe Notes

Note 1: Use frozen steam-fresh brown rice as a timesaver. It will be perfectly cooked within minutes.

Nutrition

This Sicilian-inspired pilaf comes together quickly, without compromising flavor. It uses a combination of cauliflower rice, salty olives, toasted pine nuts, plump raisins, scallions, and parsley. All tossed together in a sweet and savory olive oil vinaigrette.

How To MakeDiet Type: Paleo

liked this

Freeze For 4-6 months

Best by 4-5 days


Shopping List
    Pilaf
  • 3 1/2 cups cooked cauliflower rice
  • 3/4 cup pitted mixed olives
  • 3/4 cup pine nuts
  • 33333333/100000000 heaping cup raisins
  • 33333333/100000000 cup fresh parsley
  • 3 scallions
  • 1 tablespoon capers, drained Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste

Instructions
  1. Step 1: If cooking the cauliflower yourself, try roasting it avoid sogginess. Spread the fresh or frozen riced cauliflower on a large baking sheet and roast it at 410°F for 10 minutes.
  2. Step 2: Meanwhile, chop the scallions, olives, and parsley. Set aside.
  3. Step 3: Place the pine nuts on a dry frying pan over medium heat. Toast the nuts, stirring often, until they are golden and fragrant. This will take about 2 to 3 minutes. Keep your eyes on them the whole time, as pine nuts can go from toasted to burnt very quickly. Remove the toasted nuts from the pan and transfer to a plate.
  4. Step 4: Stir together the vinaigrette ingredients and set aside.
  5. Step 5: Combine the warm cooked rice, olives, parsley, scallions, raisins, and capers in a large bowl. Stir in the vinaigrette, making sure all the 'rice' is evenly coated with the sauce. The residual heat from the rice will plump up the raisins.
  6. Serve: Stir in the toasted pine nuts before serving, giving it a final toss to incorporate them into the pilaf. This pilaf can be served warm or even at room temperature. This is great alongside Herb-Roasted Salmon.
Nutrition

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Sicilian Olive and Pine Nut Pilaf

PT30M 3 1/4 cups cooked farro (or short-grain brown rice) 3/4 cup pitted mixed olives 3/4 cup pine nuts 33333333/100000000 heaping cup raisins 33333333/100000000 cup fresh parsley 3 scallions 1 tablespoon capers, drained 3 tablespoons extra-virgin olive oil 3 tablespoons lemon juice 1 1/2 tablespoons honey 1/2 teaspoon dried oregano salt and pepper, to taste Gluten Free Paleo Vegan 6 Servings Ingredients:

6 Servings

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