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Italian Pistachio Pilaf

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YIELD

13 portions

PREP

45 min

COOK

25 min

READY

70 min

Ingredients

3 ½ 828
CUPS ML WATER
1 237
CUP ML BASMATI RICE
white
½ 2.5
TEASPOON ML SALT
1 237
CUP ML ONIONS
diced
1 237
CUP ML SWEET RED BELL PEPPERS
diced
3 45
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML GARLIC
fresh, chopped
2 473
CUPS ML SEITAN (WHEAT-MEAT)
flaked *
2 1E+1
TEASPOONS ML SALT
optional
1 5
TEASPOON ML BLACK PEPPER
3 45
TABLESPOONS ML FENNEL BULB
ground
1 237
1 237

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 402g (14.2 oz)
Amount per Serving
Calories 355 61% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1496mg 62%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 23%
Sugars g
Protein 19g
Vitamin A 30% Vitamin C 96%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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