Title: ITALIAN PISTACHIO PILAF
Categories: Main dish, Side dish
Yield: 13 portions
3 1/2 c Water
1 c White Basmati Rice
-- (Arrowhead Mills)
1/2 ts Salt (optional)
1 c Diced onions
1 c Diced red bell pepper
3 tb Olive oil
2 tb Fresh chopped garlic
2 c Flaked Seitan*
2 ts Salt (optional)
1 ts Ground black pepper (opt.)
3 tb Ground fennel
1 c Sliced scallions
1 c Chopped pistachios
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
