Italian Pistachio Pilaf
Yield
13 portionsPrep
45 minCook
25 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
water
|
|
| 1 | cup |
basmati rice
white |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
onions
diced |
|
| 1 | cup |
sweet red bell peppers
diced |
|
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
garlic
fresh, chopped |
|
| 2 | cups |
seitan (wheat-meat)
flaked |
* |
| 2 | teaspoons |
salt
optional |
|
| 1 | teaspoon |
black pepper
|
|
| 3 | tablespoons |
fennel bulb
ground |
|
| 1 | cup |
scallions, spring or green onions
sliced |
|
| 1 | cup |
pistachio nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
water
|
|
| 237 | ml |
basmati rice
white |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
onions
diced |
|
| 237 | ml |
sweet red bell peppers
diced |
|
| 45 | ml |
olive oil
|
|
| 3E+1 | ml |
garlic
fresh, chopped |
|
| 473 | ml |
seitan (wheat-meat)
flaked |
* |
| 1E+1 | ml |
salt
optional |
|
| 5 | ml |
black pepper
|
|
| 45 | ml |
fennel bulb
ground |
|
| 237 | ml |
scallions, spring or green onions
sliced |
|
| 237 | ml |
pistachio nuts
|
|
Directions
Bring water and rice to simmer.
Add ½ teaspoon salt and simmer for 10 minutes.
Cover pot and turn off heat.
Let sit until cooked (about 5 minutes).
Sauté 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.
