International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Vegetable, Raisin and Pine Nut Pilaf
From: allen schubert

Recipe by Pam Smith O'Hara, a former Miami Herald staff photographer who writes about vegetarianism.

Serves 4

This is a quick, delicious and colorful meal that will appeal to almost all kinds of vegetarians.
My husband always says eating this makes him feel like he's just done something good for his body.

  • 1 medium eggplant, peeled and cut into 1/2-inch cubes
  • 1 large yellow bell pepper
  • 1 large red bell pepper
  • 8 mushroooms
  • 1 small zucchini, cut into 1/4-inch cubes
  • 1 1/2 cups uncooked wild rice blend
  • 1/2 cup olive oil
  • 1 tablespoon pine nuts
  • 1/4 cup golden raisins
  • 1 garlic clove, minced
  • Salt to taste
1. Sprinkle the diced eggplant with salt and set aside.
After 30 minutes, rinse with cold water and pat dry with paper towels.
Stem and seed the peppers and cut into thin strips.
Slice mushrooms and dice zucchini.
Begin cooking rice according to package directions.

2. Heat olive oil in a large skillet on medium high.
Saute the garlic and eggplant until lightly browned on each side, about 3 minutes.
Lower heat and stir in peppers and zucchini and saute for 3 more minutes.
Add mushrooms, pine nuts and golden raisins and stir-fry until the mushrooms are tender.

3. Spoon mixture over rice.

Per serving: 402 calories, 10 g protein, 59 g carbohydrates, 17 g fat, 0 mg cholesterol, 13 mg sodium. Calories from fat: 35 percent.