How To make Italian Pistachio Pilaf
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
How To make Italian Pistachio Pilaf's Videos
Recipe of the Day: Wonderful Pistachios Basil Pesto
Recipe by Christy Wilson, RD and presented by Jennifer McDaniel of McDaniel Nutrition Therapy
Wonderful Pistachios Basil Pesto
Serves: 16, Serving Size: 1 tablespoon, Time to Table: 10 minutes
Ingredients
1/8 cup Wonderful Pistachios No Shells
2 cup basil
2 garlic cloves, minced
1 teaspoon lemon juice
1/8 teaspoon lemon zest
¼ cup grated Parmesan cheese
¼ cup extra virgin olive oil
Salt, to taste
Directions
Add Wonderful Pistachios, basil, garlic, lemon juice, zest, and parmesan cheese to a food processor. Pulse until nuts are finely chopped.
Stream olive oil through food chute and puree until smooth.
Serve immediately or store in refrigerator up to three days. Can also freeze pesto up to one month.
*Serving suggestion: Spread about 1 teaspoon of Wonderful Pistachio Basil Pesto on slices of toasted whole grain baguette. Top with a slice of fresh mozzarella cheese, a slice of tomato and a basil leaf.
TIPS:
TIP 1: Put More Plants On Your Plate
In the Med diet is rich in fruits and veggies, they eat about 7-10 servings of produce per day.
Including veggies at breakfast can help us meet that goal.
Simple ways to do this include incorporating leftover veggies to your scrambled eggs or make a smoothie that includes greens such as spinach or kale.
TIP 2: Treat Meat as a Flavor Enhancer
The great thing about a Mediterranean diet is that the things we love like meat, cheese, and even wine are not off limits, however, portions matter.
Many of the dishes from the Med use meat more as a flavor enhancer compared to being the star of the dish.
Look for recipes that use smaller portions of meat IN vegetable or grain based dishes.
Try tossing a little shredded chicken or turkey into a grain-and-veggie pilaf or tuck some into stuffed peppers with whole grains, nuts and herbs.
TIP 3: End Your Day with Fruit for Dessert
A goal many of us have is to reduce our intake of added sugars, and one way to do this is to satisfy our sweet tooth with fruit-based desserts.
One of my favorite desserts is blending a scoop of plain Greek yogurt with honey, vanilla and topping it with pomegranate seeds & pistachios.
Pom seeds which deep red color is a sign that the fruits are rich in antioxidants that protect your heart and and pistachio nuts which are an ideal source of plant-protein which includes a good dose of fiber and heart-healthy monounsaturated fats.
Global Thursdays | How To Cook Italian Pistachio Pasta ???????? | LIVE Real-Time Cooking
The EASIEST Saffron Rice Recipe | Arabic Style
Hello everyone!
We are all a little tired of having same old boiled rice for dinner so why not add some flavour? Saffron is literally LIQUID GOLD!
As always, stay safe!
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-Spice Tawa
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music credits:
Healthy Farro Salad with Veggies
Get the Recipe:
⭐️ Mediterranean farro salad is packed with tasty veggies, fresh herbs, creamy feta, and crunchy nuts, tossed with chewy farro and a tangy cumin dressing.
⭐️ Ingredients
FARRO
1 cup (200 grams) farro uncooked
3 cups (750 grams) vegetable broth
SALAD
1 eggplant cut into ½-Inch cubes
2 zucchini cut into ½-Inch cubes
1 red onion sliced
1 tablespoon extra virgin olive oil
¼ teaspoon salt
½ cup (80 grams) jarred roasted bell pepper diced
¼ cup (8 grams) parsley finely chopped
2 tablespoons (30 grams) pistachio nuts toasted
2 ounces (60 grams) feta cheese or non-dairy feta
1 can (15 oz) (1 can (230 grams)) chickpeas optional
DRESSING
¼ cup (55 grams) extra virgin olive oil
2 tablespoons (30 grams) lemon juice
1 tablespoon (15 grams) mustard
1 small clove garlic grated
½ teaspoon cumin ground
½ teaspoon paprika
½ teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
My favourite burrata recipe
Burst cherry tomatoes with burrata and dollops of pesto. My ABSOLUTELY FAVOURITE burrata recipe!
PRINT RECIPE:
Nigella's Mascarpone & Pistachio Covered Figs | Forever Summer With Nigella
Nigella's show us how to make her mascarpone and pistachio covered figs