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Easy Spring Pilaf with Herbs
By Sarah Eastin Entrees, Vegetables & Sides
April 15, 2016
This spring rice pilaf is delicious and so easy to make! The herbs are aromatic and the lemon gives the dish a nice brightness and compliments the herbs perfectly.
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Directions
Pulse the dill, parsley, green onions, and spinach in a food processor fitted with an S-blade until chopped finely.
Cook the pilaf according to the package directions.
When you have only five minutes left on the pilaf add the peas and vegan chicken and let cook (I chopped the chicken strips in half but they would be fine to leave whole).
When cooking is complete, stir the mixture together and add the prepared greens.
Add the juice of the lemon and stir to combine. Serve immediately!
Note: Use rinsed and drained canned white beans in place of the vegan chicken if desired.
This recipe is from Sarah Eastin. Check out Sarah's recipes at http://healgrowblossom.com/
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