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

Related recipes