Italian Pistachio Pilaf--The Platinum Recipes Collection

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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.

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