Description
A unique pilaf that’s completely grain free. It’s based on a trio of seeds — hemp, sunflower, and sesame seeds. It’s totally intriguing!
Ingredients
- 1/2 cup low-sodium vegetable broth
- 1/2 cup canned organic coconut milk
- 1/2 cup shelled hemp seeds
- 1/2 cup roasted unsalted sunflower seeds
- 1/4 cup toasted sesame seeds
- 1 teaspoon grated fresh gingerroot
- 1/2 teaspoon sea salt
Instructions
Bring all ingredients to a boil in a small saucepan over high. Cover, reduce heat to low, and simmer until the seeds are softened and liquid is absorbed, about 25 minutes. Set aside covered for 5 minutes. Serve warm.
Notes
(Hint: Reserve remaining coconut milk to make this pilaf again—or for other recipe use, such as vegan coconut curry chick’n tenders skillet, coconut cauliflower “couscous” or slow cooker creamy eggplant korma.)
- Category: Side dish
- Cuisine: Asian
Nutrition
- Serving Size: 1/2 scant cup