Southwestern Pilaf Recipe with Creamy Taco Dressing

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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!

Southwestern Pilaf Recipe with Creamy Taco Dressing

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

Southwestern Pilaf Recipe with Creamy Taco Dressing

Yield: 6

Southwestern Pilaf Recipe with Creamy Taco Dressing

Southwestern Pilaf with Creamy Taco Dressing 3

Healthy whole grains and plenty of flavor

Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes

Ingredients

  • 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

Instructions

  1. Cook grains in stock according to package directions. Let cool
  2. Add beans, tomatoes, and corn to cooked grains and mix
  3. Place pilaf mixture in a serving bowl and top with slices of avocado
  4. To make the dressing: Combine yogurt, olive oil, lime juice, taco seasoning and cilantro in small bowl and whisk until combined.
  5. Pour dressing over the pilaf and serve

 The Giveaway

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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29 thoughts on “Southwestern Pilaf Recipe with Creamy Taco Dressing”

  1. I grind red wheat, spelt, and kamut to make bread every week. I also like to use grains along ith rice when I make fried rice.

    Reply
  2. I don’t have a specific dish but I cook with quinoa a lot. I use it instead of rice most of the time because I’m always looking to add more protein to my diet.

    Reply
  3. If you have never tried Whole-Wheat Banana Muffins then you are missing out! They are delicious and easy and inexpensive.

    Reply
  4. I saute mushrooms in olive oil add some red wine and a little soy sauce then add to cooked barley. Really good!

    Reply

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