Italian pistachio pilaf
13 portions
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Water |
| 1 | cup | White Basmati Rice (Arrowhead Mills) |
| ½ | teaspoon | Salt (optional) |
| 1 | cup | Diced onions |
| 1 | cup | Diced red bell pepper |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Fresh chopped garlic |
| 2 | cups | Flaked Seitan* |
| 2 | teaspoons | Salt (optional) |
| 1 | teaspoon | Ground black pepper (opt.) |
| 3 | tablespoons | Ground fennel |
| 1 | cup | Sliced scallions |
| 1 | cup | Chopped pistachios |
Directions
Prep time: 45 minutes
Bring water to simmer. Add ½ teaspoon salt and simmer for 10 minutes. Cover pot and turn off heat. Let sit until cooked (about 5 minutes.)
Saute onions, bell peppers, garlic, Seitan, salt, fennel, and black pepper in olive oil until soft (about 10 minutes on medium heat).
Add rice, scallions and pistachios. Serve hot with a vegetable as a light meal.
*NOTE: The word "flaked" refers to a style of cut in which the food medium is thinly sliced at a 45 degree angle.
This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.
Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias