I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for creating this pilaf recipe post, but all opinions are my own.
Summer is here (at least it feels like it here in Georgia!) and I have started looking for recipes that involve very little actual cooking. Between trying to keep the house cool and running the kids back and forth to camps, it is nice to be able to just throw things together at the last minute. Healthy dishes that include whole grains aren’t always quick but if you make up the grains the night before, this pilaf recipe is incredibly easy to make in just a few minutes. Using Stonyfield yogurt for the dressing means you are adding very few additional calories, which is always nice during swimsuit season!
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For the grains in this recipe, I used Bob’s Red Mill Grande Whole Grains Blend. It is a combination of hard red wheat, long grain brown rice, oats, whole rye, whole triticale, whole barley, white buckwheat, and sesame seeds. Use one cup of these dried grains to 2 1/2 cups of stock if you are using this pilaf recipe as a side dish. Since it is loaded with protein it would also make a great main dish, just double the recipe below. Make up the grains the night before (or even in your crockpot!) and refrigerate until you need to assemble the dish.
Southwestern Pilaf Recipe with Creamy Taco Dressing
- 1 cup Bob's Red Mill Grande Whole Grains
- 2 1/2 cups chicken or vegetable stock
- 1/2 cup diced tomatoes
- 1/2 cup black beans
- 1/2 cup corn
- 1 avocado, peeled, pt removed and sliced
- FOR THE DRESSING
- 1/3 cup Stonyfield plain lowfat yogurt
- 2 TBSP olive oil
- juice of one lime
- 1 TBSP taco seasoning
- 1 TBSP fresh cilantro, finely chopped
- Cook grains in stock according to package directions. Let cool
- Add beans, tomatoes, and corn to cooked grains and mix
- Place pilaf mixture in a serving bowl and top with slices of avocado
- To make the dressing: Combine yogurt, olive oil, lime juice, taco seasoning and cilantro in small bowl and whisk until combined.
- Pour dressing over the pilaf and serve
Stonyfield Farms and Bob’s Red Mill would like to give one of my readers a prize package so they can try this pilaf recipe for themselves. This is a Giveaway Tools contest so please follow the directions in the form below to enter to win.
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Disclaimer: In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials.”: I received product samples in exchange for my honest review. I received no monetary compensation. All opinions expressed here are mine and mine alone. Some of the links in this post may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.
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Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.