Instructions: In large non-stick saucepan, place the pistachios, almonds, and sunflower seeds, and cook over low heat for 3 to 4 minutes or until fragrant and lightly toasted. Transfer the nuts to a bowl and set aside.

In the same saucepan, saute the green onion, carrot, and celery in the olive oil for 3 minutes or until softened. Add the garlic, cumin, coriander, and cardamom, and saute an additional 1 to 2 minutes or until fragrant. Add the basmati rice, stir well to thoroughly combine, and cook an additional 2 minutes while stirring constantly.

Add the vegetable stock, liquid aminos, salt, and pepper, and bring to a boil. Cover, reduce the heat to low, and simmer for 10 minutes. Remove from the heat and set aside to steam for 5 minutes.

After 5 minutes, remove the lid, fluff the rice with a fork, and stir in the reserved nuts, cilantro, and parsley. Transfer to a large bowl or platter for service.

This recipe yields 6 to 8 servings.

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