- 1/2 cup slivered almonds
- 3 cups vegetable stock
- 1 1/2 cup white rice, rinsed well and drained
- 1 cup soy chicken substitute
- 2 T chopped pistachios
- 3 T margarine
- A pinch of saffron threads
- 1 cup frozen baby peas, thawed
- Salt and pepper to taste
In a lidded saucepan, melt the margarine and saute the soy chicken for 4 minutes. Add rice and saute for 3 more minutes. Add stock, almonds, saffron, peas, salt and pepper. Bring to a boil, lower heat to a simmer and cook for 17 minutes. Remove from the heat; uncover to release the steam. Let rest for 10 minutes covered by a towel.
After spooning into a serving bowl, sprinkle the top with pistachios.