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