Winter Roots Pilaf in Parchment with Basmati Rice, Pine Nuts and Dried Cranberries
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  • total
  • prep
413 calories/serving

Provided By:
Diane Forley

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    • Presenting the pilaf 'en papillote' adds drama to this rustic dish.

    Ingredients

    Serves:

      • 1 cup carrots peeled and cut into 1/2-inch cubes
      • 1 cup parsnips, peeled and cut into 1/2-inch cubes
      • 1 cup Jerusalem artichokes, peeled and cut into 1/2-inch cubes
      • 1 cup white turnips, peeled and cut into 1/2-inch cubes
      • 1 cup rutabaga, peeled and cut into 1/2-inch cubes
      • 4 shallots, peeled and cut into 1/4-inch slices
      • 1 teaspoon fresh chopped rosemary
      • 1/4 cup olive oil
      • 2 cups cooked Basmati rice, or other cooked grain on hand
      • 1/4 cup dried cranberries
      • 1/4 cup pine nuts
      • 1/4 cup chicken or vegetable stock
      • 1/4 cup chopped parsley
      • salt and freshly ground black pepper to taste

    Directions

    Preheat oven to 375 degrees.

    Preheat oven to 375 degrees. Line a half size sheet pan with parchment paper. Place vegetables in a medium sized mixing bowl with shallots, rosemary and 2 Tablespoons of the olive oil. Season vegetables to taste with salt and pepper. Place vegetables on the half sheet pan in an even layer and roast in the oven. Cook for about 45 - 50 minutes, stirring occasionally to prevent burning, until lightly browned but still a little crunchy. Allow vegetables to cool to room temperature.

    Vegetables can be prepared a day ahead to this point. To prepare pilaf, mix together vegetables, cooked rice or grain, dried cranberries, pine nuts and parsley in a large mixing bowl. Toss together with a spoon. Add chicken or vegetable stock. Taste for seasoning. Cut 4 or 6 parchment sheets into 12” x 18” rectangles. Working on a cutting board, fold each sheet in half to form 12” x 9” packet. Place 1 ½ to 2 cups pilaf in the crease at the middle. Drizzle two teaspoons of olive oil over the pilaf. Begin folding from one end, creating pleats until reaching the end. Transfer carefully to the baking sheet and repeat with the remaining mix. For additional packets, use second baking sheet to allow for the packets to bake properly. Place packets in a 400 degree oven and bake for 12 minutes, or until puffy and light to medium brown. Serve bag immediately on warm plates and let each person tear open the package.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 413Calories from fat 180
    Total Fat 20gm31%Saturated Fat 2gm10%
    Sodium 234mg10%Total Carbohydrates 54gm18%
    Fiber 6gm24%Sugars 16gm
    Protein6gmVitamin A102%
    Vitamin C38% Calcium9%
    Iron25%

    Nutrition Facts provided by: Diane Forley

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    4 Comments

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    dsund87353

    Is it 1/4 cup of chicken stock or 14 cups of chicken stock??????????????

    November 03 2011 at 4:14 PM Report abuse rate up rate down Reply
    geimdieke

    I intend to try this but will use brown or wild rice. Perhaps a combination.

    July 18 2011 at 12:34 PM Report abuse rate up rate down Reply
    Cait

    Jmurray: this meal is pretty healthy for a diabetic. It uses only olive oil, and you can leave out the salt, or use very little like I did. You can also substitue some of the starchier root vegetables for other vegetables.

    I made this dish with carrots, shallots, turnip, celery and cauliflower - just because thats what I had in my fridge and it was absolutely delicious. I also used pecans instead of pine nuts because I couldn't find any! The chicken broth makes it absolutely delicious (and I used salf-free homemade chicken broth)

    I also substituted Quinoa for the rice which is much healthier! You could even try serving it with white fish and no starch! I really recommend it, kind of labour intensive but really worth it!

    May 09 2011 at 11:17 PM Report abuse rate up rate down Reply
    jmurray413

    These recipes sound delicious but I am diabetic and heart diets and need lo sodium, lo carbo and lo fat but these recipes do now show the breakdowns on these items so I don't dare try them

    February 24 2011 at 11:37 AM Report abuse rate up rate down Reply

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