Italian Pistachio Pilaf Recipe

Italian Pistachio Pilaf Recipe

Yield: 13 Portions
Recipe by luhu.jp

Ingredients:
3 1/2 cup: Water,
1 cup: White Basmati Rice, (Arrowhead Mills)
1/2 tsp: Salt, optional
1 cup: Diced onions,
1 cup: Diced red bell pepper,
3 tbsp: Olive oil,
2 tbsp: Fresh chopped garlic,
2 cup: Flaked Seitan*,
2 tsp: Salt, optional
1 tsp: Ground black pepper, opt.
3 tbsp: Ground fennel,
1 cup: Sliced scallions,
1 cup: Chopped pistachios,

Directions:

Prep time: 45 minutes

Bring water to simmer. Add 1/2 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


Source from luhu.jp