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
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ساطری پلو Carrot & Raisin Pilaf | Sateri Polo
لطفا جهت مشاهده لیست و میزان مواد مورد نیاز برای تهیه ساطری پلو به سایت «نوش جان» در آدرس زیر مراجعه فرمایید:
Ingredients for 2:
Rice: 2 Cups
Ground Beef: 200g
Dried Raisins: 1 Cup
Carrot: 150g
Onion: 150g
Brewed Saffron: 3Tbsp
Turmeric: 1Tsp
Salt and pepper to taste
Sliced potatoes or flat bread as needed for Tahdig (optional)
Oil as needed
Easy Rice Pilaf with Arugula Pesto!!! #recipe #recipeoftheday #recipes
Recipe here:
Quick Garlic Turmeric Rice Recipe for DINNER TONIGHT?
LEARN HOW TO COOK A GARLICKY GOLDEN TURMERIC RICE RECIPE TODAY!
LAY HO MA! There's not much more comforting than a bowl of warm, delicious, fluffy rice. This recipe is incredibly flavourful and simple to make. Join me in this episode and learn how to cook a delightful bowl of garlic turmeric rice. Let's begin
Ingredients:
6-7 pieces of garlic
1/2 onion
80g broccolini
1/4 red bell pepper
3 tbsp avocado oil
pinch crushed pepper flakes
1/4 cup corn
1 1/2 cups basmati rice (cooked)
1 tsp turmeric
pinch of salt
Directions:
1. Finely chop the garlic, onion, broccolini, and red bell pepper
2. Heat up a nonstick pan to medium low heat. Add 2 tbsp of avocado oil
3. Cook the garlic and onions for 6-7min. Add the crushed pepper flakes
4. Set the garlic and onions aside. Heat the pan to medium heat and add 1 tbsp of avocado oil
5. Sauté the broccolini and red bell pepper for a couple of minutes. Add the corn, basmati rice, turmeric, salt, and the cooked garlic and onions. Sauté for 2-3min
6. Plate and sprinkle with some more crushed pepper flakes
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Table Manners in the Ottoman Empire - Acem Pilav
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LINKS TO INGREDIENTS & EQUIPMENT**
Baldo Rice:
Pistachios:
Currants:
SOURCES**
Bountiful Empire by Priscilla Mary Isin:
The Gulper and the Slurper by Helen Pfeifer:
Melceü't Tabbâhîn
A Voyage Into the Levant by Sir Henry Blount
Kutadgu Bilig
Everyday Life in Turkey by Mrs. W. M. Ramsay
Alexis Soyer, A Culinary Campaign
On Horseback through Asia Minor by Frederick Burnaby
Tableau Genéral by Mouradja d'Ohsson
The Itinerary of Fynes Moryson
A Relation of A Journey to Constantinople by Nicholas Rolam
Ogier Ghiselin de Busbecq
Journals of Edward Lear
**Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Court of Slejuk ruler Tughril III: By Author: Benjamin Banayan (rugrabbit.com), photographed at the Metropolitan Museum of Art exhibit "COURT AND COSMOS: The Great Age of the Seljuqs", 2016 - This file has been extracted from another file, CC BY-SA 4.0,
#tastinghistory #ottoman #foodhistory
The Risotto That Changed My Mind (…and How to Make It)
Risotto - with the right recipe, you will fall in love with this northern Italian food classic. We go on an Italian food tour and find a real risotteria, to find out what inspired my risotto recipe and how to make risotto at home!
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► Risotto (for 2)
1 cup round/short grain rice (Carnaroli is perfect but sushi rice works)
2 Tbsp olive oil
1 medium shallot
1/2 cup white wine
1 cup stock
1 cup stock + 1 tsp sticky rice flour (or other starch)
20g / 1 Tbsp butter
25g / 1/3 cup grated parmesan
finish with pepper and chive OR add:
► Unsalted Pesto for the Risotto
50g fresh basil leaves
25g toasted pine nuts
1 medium clove of garlic
pepper
a piece of lemon zest
1 Tbsp olive oil
2 Tbsp stock (or 1 Tbsp water)
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Healthy Herbs: Minty Pistachio Rice Salad
Fresh mint and pistachio pair well for this salad the can be used as a meal or side dish. PDF recipe at njaes.rutgers.edu/fchs/recipes.asp