Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 medium Onion, chopped
2 Cloves garlic, minced
2 tablespoons Olive oil
1 pound Veal stew meat
2 Carrots, sliced
1 can (14 1/2 ounces) peeled tomatoes in juice, chopped
1 cup Burgundy or marsala wine
1 cup Broth
1 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup Natural American pistachios
1/2 cup Seasoned dry bread crumbs
1 Egg, beaten
3/4 cup Chopped, natural American pistachios
1/4 cup Grated Parmesan cheese
1/4 cup Milk
Sauté onions and garlic in hot oil until tender. Add veal and brown. Mix in carrots, tomatoes, burgundy, broth and seasoning. Simmer uncovered for 30 minutes; add whole pistachios.
For dumplings, mix breadcrumbs, egg, chopped pistachios, cheese and milk. Make small balls with wet hands and drop onto simmering ragout. Cover and simmer 12 minutes or until dumplings are firm.