Title: Italian Pistachio Pilaf
Categories: Entree 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

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