Green rice with pine nuts and carrot pickle juice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Pine nuts |
| 1 | cup | Cooked white rice; slightly cooled |
| ¼ | 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 |
| Pepper | ||
| Vegetable cooking spray NOTE) | ||
| 4 | tablespoons | Water |
| 2 | teaspoons | Balsamic vinegar; divided |
| ½ | teaspoon | Mustard powder |
| 1 | teaspoon | Honey |
| 1 | small | Garlic cloves; smashed with |
| ⅛ | teaspoon | Salt |
| 1 | pinch | Fennelweed; or dill |
Directions
CARROT PICKLE JUICE; (SEE
*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@... mc-PER SERVING: 184CAL, 2.5G fat (12% cff). >Eat-LF Archives at www.reggie.com 1998Feb Recipe by: Hanneman and Vegetable Heaven Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 07, 1998