Italian Pistachio Pilaf Recipe

Name: Italian Pistachio Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups water; 1 cup basmati rice white; 1/2 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

Servings: persons

3 1/2 cups water
1 cup basmati rice white
1/2 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

1
Bring water and rice to simmer.
2
Add 1/2 teaspoon salt and simmer for 10 minutes.
3
Cover pot and turn off heat.
4
Let sit until cooked (about 5 minutes).
5
Saute onions, bell peppers, garlic, seitan, salt, fennel, and black pepper in olive oil until soft (about 10 minutes on medium heat).
6
Add rice, scallions and pistachios.
7
Serve hot with a vegetable as a light meal.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/2 cups water, 1 cup basmati rice white, 1/2 teaspoon salt, 1 cup onions diced, and more.

Yes, Italian Pistachio Pilaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Pistachio Pilaf

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