Pistachio and Almond Pilaf

 
1/2 cup pistachios, roughly chopped
1/2 cup sliced almonds
1/4 cup sunflower seeds
1 cup green onion, sliced
1 cup carrot, shredded
2/3 cup celery, finely diced
2 T. olive oil
1 T. garlic, minced
1 1/2 t. ground cumin
1 t. ground coriander
1/2 t. ground cardamom
2 cups basmati rice, rinsed
2 1/2 cups vegetable stock
1/4 cup Bragg Liquid Aminos or tamari
1/2 t. salt
1/4 t. pepper
1/3 cup freshly chopped cilantro
1/4 cup freshly chopped parsley
 

In large non-stick saucepan, place the pistachios, almonds, and sunflower seeds, and cook over low heat for 3-4 minutes or until fragrant and lightly toasted. Transfer the nuts to a bowl and set aside. In the same saucepan, saute the green onion, carrot, and celery in the olive oil for 3 minutes or until softened. Add the garlic, cumin, coriander, and cardamom, and saute an additional 1-2 minutes or until fragrant. Add the basmati rice, stir well to thoroughly combine, and cook an additional 2 minutes while stirring constantly. Add the vegetable stock, liquid aminos, salt, and pepper, and bring to a boil. Cover, reduce the heat to low, and simmer for 10 minutes. Remove from the heat and set aside to steam for 5 minutes. After 5 minutes, remove the lid, fluff the rice with a fork, and stir in the reserved nuts, cilantro, and parsley. Transfer to a large bowl or platter for service.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett