Monday, October 12, 2009

Meatless Mondays Week 2

On the Menu:
This week's meatless Monday recipe is from a beautiful cookbook called Frank Stitt's Southern Table. I'm adapting one of my favorite recipes, Ham and Pumpkin Pirlau, to be meatless. I love this dish for its seasonal ingredients and incredible aroma. (Last time I made it, my husband commented that they should make candles of the same scent.)

Pirlau is a low country term for rice stew and it is cooked using a similar technique to risotto. The result is wonderfully hearty dish full of the best flavors autumn has to offer.

Autumn Pirlau:
2 tablespoons unsalted butter
1 cup peeled, seeded and diced pie pumpkin or 1 cup peeled seeded and diced butternut squash
2 carrots, peeled and diced
1 large onion, chopped
1 leek, trimmed, cleaned and sliced ½” thick
1 sweet potato, peeled and cut into ½’’ dice
1 bay leaf
1 cup basmati rice, rinsed
3 cups chicken broth
2 medium ripe pears or apples, peeled, cored and diced
2 thyme sprigs
Parmesan Cheese to garnish
(I've also added a pinch of nutmeg, cinnamon and a dash of dried cranberries with great results)
Directions:
In a large sauté pan or dutch oven, melt 1 tablespoon of the butter over medium high heat. Add pumpkin, carrots, onion, leek, sweet potato and bay leaf and sauté for 2 min. or until the onion and leek just begin to soften. Cover and cook over low heat for 15 min, until tender.
Add the rice and stir for 1 min to coat. Add 2 cups of broth and bring to a simmer. Cover and cook for 16 minutes or until the rice is tender and the broth has been absorbed. Meanwhile, warm the remaining cup of broth.
Transfer the rice to a bowl (discard bay leaf) and stir remaining 1 T of butter, pears and broth. Sprinkle with extra thyme and cheese.

If you missed last week's recipe, check it out HERE.

No Comments Yet, Leave Yours!

Emily said...

This looks delish! I'll have to try making it. Thanks for the recipe!

Donna said...

This sounds yummy! Although I don't know if I can convince my husband to go meatless - here's hoping!

Tom Bailey said...

I like this idea as a concept. I am mostly vegan so I would have to substitue some things but it gave me some great ideas.

Your paperless post was very helpful.


Great blog

Best regards

Kristin said...

Oh wow, that sounds amazing! I don't think we would miss the meat at all. : )

the Preppy Princess said...

We aren't completely meatless Miss PtoG, but love to try recipes made for those who don't ever indulge, and this one looks like something we would love. Thank you for posting it!

Sending you a top 'o the week smile,
tp

LindsB said...

Do you think this could work with veggie stock instead of chicken stock?

Also, if you have any great recipes that are along this line (taste wise) that are made in the Crockpot that would be awesome! I never use that thing and I'm always looking for a way to use it :)

pink-to-green said...

Lindsay,
You could definitely sub in veggie stock for chicken stock in this... I've found the recipe to be really versatile and worth playing around with to make it suit your taste. I'm so glad you asked about the crock pot. I'm look into that one for next week becuase I want to start using ours too (makes life so easy!) xx

Jessica@thelovelist.net said...

We cook from this book often - I love it! The quail is amazing, but DO NOT do the almond bread pudding - utter yuck!

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