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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip