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| Green Rice With Pine Nuts And Carrot Pickle Juice Recipe |
Category: Rice
Rating:
N/A
Servings: 2
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Ingredients
1 tablespoon pine nuts
1 cup cooked white rice; slightly cooled
1/4 cup green peas; cooked and drained
1 tablespoon diced red bell pepper
1 tablespoon minced fresh parsley; flat leaf
1 tablespoon minced fresh cilantro
1 tablespoon chopped fresh tarragon
1 pepper
1 vegetable cooking spray
----CARROT PICKLE JUICE; (SEE----
1 -note)
4 tablespoon water
2 teaspoon balsamic vinegar; divided
1/2 teaspoon mustard powder
1 teaspoon honey
1 small garlic cloves; smashed with
1/8 teaspoon salt
1 pinch fennelweed; or dill
Cooking Directions:
*The pickle juice comes from Mollie Katzen's recipe in Vegetable Heaven for Carrot Pickles. TO MAKE: In a microwave-proof container, mix water with half the vinegar and all the other ingredients. Heat on high (100%) 1 minute or until it boils. Let stand to cool. Add the remaining vinegar.
Put pine nuts in a heavy nonstick saucepan. Set pan on medium heat and 'toast' the nuts until golden. Remove to a plate to cook. Spray the saucepan. Set pan on medium-high heat and 'saute' peas, bell pepper and minced herbs seasoned with pepper. Add the rice; stir to fluff and combine. Heat through. Add the Carrot Picket Juice (vinaigrette) and serve at once, garnished with pine nuts.
>from Kitpath phannema@wizard.ucr.edu mc-PER SERVING: 184CAL, 2.5G fat (12% cff). >Eat-LF Archives at www.reggie.com 1998Feb
Recipe by: Hanneman and Vegetable Heaven
rice,vegetarian,eat-lfmail
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