Who says that cool weather side dishes have to involve stuffing and sweet potatoes? This super simple plant-based side dish for Cranberry Oat Pilaf involves just one skillet and a short list of ingredients, such as oats, cranberries, pistachios, and turmeric. Yet, it’s so simple, nutritious and flavorful! It’s the perfect holiday side dish to complement your Christmas or Thanksgiving table, as well as an easy fall or winter dinner. You can even serve it for a savory breakfast. This non rice pilaf recipe features the health power of whole grain oats, which can take the place of other grains in recipes beyond porridge. Filled with fiber that help promote better heart health, you can feel so good about this comforting vegan gluten free recipe, which also profiles seasonal cranberries.
Cranberry Oat Pilaf
Total Time: 44 minutes
Yield: 8 servings 1x
Diet: Vegan
Description
Make a seasonal non rice pilaf dish out of whole grain oats, cranberries, pistachios, and spices. This recipe for Cranberry Oat Pilaf is delicious as a one dish easy side dish for fall, winter, and holidays.
Instructions
- Heat oil in a large cast iron skillet. Add onions, celery and garlic and sauté for 5 minutes.
- Add mushrooms, parsley, turmeric, marjoram, black pepper and pistachios, and sauté for an additional 3 minutes.
- While vegetables are cooking, heat oven to 350 F.
- Add cranberries, maple syrup, broth and oats to the skillet, stirring until smooth.
- Transfer skillet to oven and bake on top rack for 25 minutes, until golden and tender.
- Prep Time: 10 minutes
- Cook Time: 34 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 166
- Sugar: 2 g
- Sodium: 160 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 8 g
Keywords: pilaf, vegan thanksgiving recipe
For other fall, winter, and holiday side dish recipes, check out some of my favorites:
Cranberry Apple Leek Whole Grain Stuffing
Vegan Broccoli Walnut Au Gratin
Balsamic Butternut Squash and Brussels Sprouts with Farro
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil
Roasted Butternut Squash Soup with Hazelnuts
Maple and Balsamic Roasted Brussels Sprouts
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