Quick raspberry pilaf with pine nuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pint | Red Raspberries |
| ¼ | teaspoon | Ground Cinnamon |
| ¼ | teaspoon | Grated Nutmeg |
| ⅛ | teaspoon | Ground Cloves |
| 2 | cups | Julie Sahni's Four Minute Basmati Rice; See Recipe |
| 2 | tablespoons | Toasted Pine Nuts |
Directions
Set aside half the raspberries for garnish and mince the remaining half.
Combine minced raspberries, cinnamon, nutmeg, cloves and ¼ C water in a nonstick saute pan over med-high heat and bring to a boil. Add rice and mix until the fruit puree is well distributed. Continue cooking until the rice is heated through. Transfer the rice to a heated platter, scatter the reserved raspberries and pine nuts on top and serve.
Makes: 4 - 6 servings
Posted with permission from Julie Sahni Recipe by: Julie Sahni
Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jul 18, 1999, converted by MM_Buster v2.0l.