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.
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.
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias