Mediterranean Pilaf

• 2 packets Kashi (7 whole grain pilaf)
• 1 cup pine nuts
• 2 cloves garlic, minced
• 6 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon lemon zest
• 1 teaspoon crushed red chili flakes
• 1 teaspoon salt
• 2 bunches fresh basil, coarsely chopped
• fresh ground black pepper to taste
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced

1. Cook Kashi Pifal according to package instructions.
2. In small skillet, dry toast the pine nuts over medium high heat, stirring continuously until they are golden brown and aromatic. remove nuts from heat and set aside.
3. In a small mixing bowl, whisk together the garlic, olive oil, balsamic vinegar, lemon zest, chili flakes, salt, basil, pepper and set aside.
4. In a large mixing bowl, combine cooked Kashi Pilaf, pine nuts, bell peppers and sauce mixture. Mix well and serve.

packets, nuts, garlic, extra virgin olive oil, balsamic vinegar, lemon zest, red chili, salt, fresh basil, fresh ground black pepper, red bell pepper, yellow bell pepper

Taken from www.epicurious.com/recipes/member/views/mediterranean-pilaf-1262693 (may not work)