Pilaf with pine nuts and raisins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil cooking spray | ||
| ½ | cup | Chopped onion |
| 1 | Clove garlic minced | |
| 1 | cup | Long-grain white or brown rice |
| ⅓ | cup | Currants or raisins |
| 1 | Piece cinnamon stick; (1-inch) | |
| 2½ | cup | Vegetable broth |
| Salt; to taste | ||
| ¼ | cup | Pine nuts; toasted |
Directions
6 SERVINGS DAIRY-FREE
Pilaf is a great way to gussy up rice.
Coat bottom of large nonstick saucepan with cooking spray. Add onion and garlic and cook, stirring often, until soft, about 5 minutes. Stir in currants or rice, raisins and cinnamon stick. Cook, stirring, until rice starts to turn golden, about 2 minutes. Add broth. Bring mixture to a boil and stir once.
Cover and cook over low heat, until rice is tender and liquid is absorbed, 20 minutes for white, 40 minutes for brown. Season with salt and sprinkle with pine nuts.
PER SERVING: 138 CAL.; 4G PROT.; 4G TOTAL FAT (1G SAT. FAT); 25G CARB.; 0 CHOL.; 315MG SOD.; 2G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 31 Converted by MM_Buster v2.0l.