Pistachio And Almond Pilaf

[Guest guest]

I Made this on sunday and everyone enjoyed it so much i had to print out

the recipe. Give it a try.

Mick

 

Pistachio And Almond Pilaf

 

1/2 cup pistachios, roughly chopped

1/2 cup sliced almonds

1/4 cup sunflower seeds

1 cup sliced green onion

1 cup shredded carrot

2/3 cup finely-diced celery

2 tablespoons olive oil

1 tablespoon minced garlic

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cardamom

2 cups basmati rice, rinsed

2 1/2 cups vegetable stock

1/4 cup Bragg Liquid Aminos or tamari

1/2 teaspoon salt

1/4 teaspoon freshly ground black 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 to 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 to 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 to 8.

 

 

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

 

 

[Guest guest]

Mick:

What a delicious recipe. I would like to make it, but am wondering what

you might recommend as substitutes for the cumin and coriander for

someone who simply loathes those? Curry powder? (mainly a turmeric

flavor)?

 

Kathie