Italian Pistachio Pilaf

Italian pistachio pilaf is the rare vegetarian rice dish that holds up as a full meal. Flaked seitan seasoned aggressively with ground fennel, garlic, and black pepper does a convincing impression of crumbled Italian sausage, while basmati rice keeps every grain separate and fluffy. A full cup of toasted pistachios folded in at the end gives the dish its name and its signature buttery crunch.

The ground fennel is the flavor that ties this to Italy. Three full tablespoons might sound aggressive, but fennel is the seasoning that makes Italian sausage taste like Italian sausage, and the seitan needs that intensity to read as more than plain protein. Red bell pepper adds color and a sweet vegetal note, and the green confetti of scallions stirred in at the end keeps the whole dish from looking beige.

The technique is parallel cooking. The rice steams off while the saute pan handles the seitan-vegetable mixture, then everything marries together at the end with the pistachios. Serve hot as a vegetarian main with a green vegetable on the side, or as a hearty side to grilled fish or chicken.

Chef Tips

• Rinse the basmati rice until the water runs clear before cooking. Rinsing removes excess starch and keeps the grains separate, not sticky.
• Toast the pistachios in a dry skillet for 3 minutes over medium heat before adding. The heat wakes up their oils dramatically.
• Use freshly ground fennel seed instead of pre-ground for the boldest flavor. A spice grinder or mortar takes 20 seconds.
• Add the scallions and pistachios at the very end so they keep their color and crunch.

Variations

• Swap the seitan for crumbled Italian chicken sausage for a meat version.
• Add a half cup of sun-dried tomatoes for tangy bursts and deeper Mediterranean flavor.
• Stir in 1 cup of baby spinach at the end to wilt for extra greens and color.