Pistachio And Almond Pilaf

Recipe Ingredients

1/2 cup	73g / 2.6oz	Pistachios - roughly chopped
1/2 cup	46g / 1.6oz	Sliced almonds
1/4 cup	27g / 1oz	Sunflower seeds
1 cup	62g / 2.2oz	Sliced green onion
1 cup	110g / 3.9oz	Shredded carrot
2/3 cup	73g / 2.6oz	Finely-diced celery
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Minced garlic
1 1/2 teaspoons	7.5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cardamom
2 cups	320g / 11oz	Basmati rice - rinsed
2 1/2 cups	592ml	Vegetable stock
1/4 cup	59ml	Bragg Liquid Aminos
		= (or tamari)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/3 cup	5.3g / 0.2oz	Freshly-chopped cilantro
1/4 cup	36g / 1.3oz	Freshly-chopped parsley

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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