Fruited Basmati Pilaf with Pistachios

Double a side serving of this yummy pilaf for an vegan entree portion. It's great with the Carrot Coins with Maple-Balsamic Browned 'Butter' from a few nights back. Leftovers travel well to work for lunch.

Melt a tablespoon of vegan butter (such as Earth Balance) in a medium skillet over medium-high heat. Add 1/2 a cup thinly sliced shallot and saute 8 minutes until golden. I actually found that I needed to turn the heat down to medium-low, since my shallots were browning quite quickly. Once golden, remove from heat and set aside.

Combine 1 and 1/4 cups water and 3/4 cups uncooked basmati rice in a saucepan. Bring to a boil over medium-high heat, then add 6 tablespoons frozen green peas, 6 tablespoons golden raisins, 1/2 tsp. salt, 1/8 tsp. black pepper, a heaping 1/4 teaspoonful of fennel seeds (lightly crush them first using a mortar and pestle), just a pinch each of ground cardamom and crushed saffron threads, one small (1/2-inch) cinnamon stick and one small bay leaf. Cover, reduce heat and simmer for 10 to 20 minutes, until the liquid is absorbed.

Remove from heat. Discard the cinnamon stick and bay leaf. Stir in the shallots and 1/4 cup chopped pistachios (you can toast the nuts first, too, if you like).

3/4 cups is a side dish of 200 calories, or double that for a dinner portion.

Cost:
frozen green peas
pistachios $1.49