BROWN RICE & QUINOA PISTA RISOTTO
INGREDIENTS
1 cup American Pistachios
2 tbsps olive oil + for drizzling
1 tbsp finely chopped garlic
1 medium onion, finely chopped
1 fresh red chilli, chopped
5-6 button mushrooms, quartered
½ cup brown rice
½ cup quinoa
Salt to taste
3½ cups vegetable stock
3-4 sprigs of fresh thyme
¼ cup white wine
¼ cup fresh cream
1 tbsp chopped fresh parsley leaves
2 tbsps parmesan cheese powder + for garnish
8-10 American Pistachios, blanched, peeled and slivered
Fresh parsley sprig for garnish
INSTRUCTIONS
PREPARATION TIME: 10-15 minutes
COOKING TIME: 20-25 minutes
1. Bring sufficient water to a boil in a pan. Add American Pistachios and blanch for 3-5 minutes. Drain the pistachios and put them into cold water to stop the carry over cooking to avoid discoloration.
2. Peel the pistachios and add into a blender jar. Add ½ cup water and blend to a coarse paste.
3. Heat olive oil in a pan. Add garlic and sauté for a minute.
4. Add onion and sauté till translucent. Add red chilli and sauté for a minute.
5. Add mushrooms and mix well. Cook for 1-2 minutes.
6. Add brown rice and quinoa and sauté for 2-3 minutes. Add salt and mix well.
7. Add 1½ cups vegetable stock, mix and cook till the moisture is absorbed.
8. Add the blended paste, pluck the leaves of thyme and mix well. Add remaining vegetable stock and mix well. Continue to cook till the brown rice and quinoa is cooked till al dante.
9. Add white wine and mix well. Cook for 1-2 minutes. Add fresh cream, mix and cook for 1-2 minutes.
10. Add parsley leaves and parmesan cheese powder and mix well. Switch the heat off, transfer the risotto into a serving plate and sprinkle some parmesan cheese powder. Garnish with some slivered American Pistachios, parsley sprig and drizzle olive oil. Serve hot.
PICK ME UP PISTA BOMB by Chef Sanjeev Kapoor, on behalf of the American Pistachios Grower
INGREDIENTS
1 cup American Pistachios
¼ cup brown sugar
1 cup rolled oats, toasted
1 cup puffed amaranth (rajgira)
¼ cup honey
¼ tsp cinnamon powder
INSTRUCTIONS
PREPARATION TIME: 15-20 minutes
COOKING TIME: 5-10 minutes
1. Dry roast American Pistachios for 3-4 minutes on medium heat. Switch the heat off and allow to cool slightly.
2. Put the roasted pistachios in a food processor jar and process to a coarse mixture.
3. Heat a non-stick pan. Add brown sugar and 2 tbsps water and cook till the sugar melts.
4. Add rolled oats, puffed amaranth, and coarsely processed pistachios. Add honey and cinnamon powder and mix till well combined. Transfer on to a plate and allow to cool slightly.
5. Take small portions of the mixture with greased hands and roll each portion into a ball.
6. Serve.
APRICOT PISTACHIO BARS by SHERENE CHOU, on behalf of the American Pistachios Grower
INGREDIENTS
DRY INGREDIENTS
¾ cup roasted unsalted pistachios, chopped
¼ cup dried apricots, chopped (about 10)
½ cup rolled oats
¼ cup vegan mini semi-sweet chocolate chips
¼ cup ground flaxseeds
¼ teaspoon salt
WET INGREDIENTS
1 tablespoon brown sugar
2 tablespoons avocado oil or canola oil
1 tablespoon tahini
2 tablespoons pure maple syrup
½ teaspoon vanilla extract
INSTRUCTIONS
Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper.
Add all dry ingredients to a medium bowl: pistachios, apricots, oats, chocolate chips, flaxseed, and salt. Stir until well mixed.
Add all wet ingredients to a small bowl: sugar, avocado oil, tahini, maple syrup, and vanilla extract. Mix until well incorporated.
Combine wet and dry ingredients. Using a rubber spatula, stir and fold until incorporated.
Pour the mixture into the prepared baking pan. Using the spatula, press mixture firmly down into an even, tightly packed layer.
Bake for 15 minutes.
Place baking pan onto a cooling rack to cool for about 30 minutes, or until completely firm. Slice and enjoy! Store in an airtight container for 3-5 days.
Nutrition per serving: 190 calories, total fat 12g, sat fat 2.5g, sodium 65mg, total carb 17g, fiber 3g, total sugar 10g, added sugar 7g, protein 4g
