Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | Pine nuts; or slivered almonds |
1 tablespoon | Olive oil |
1½ cup | Long-grain white rice |
3 cups | Hot water |
1 can | Roasted red peppers |
¼ cup | Fresh parsley; chopped |
1. Preheat oven or toaster oven to 350.
2. Toast pinenuts in oven for 3 minutes or until lightly browned. Remove to a plate.
3. Heat oil in large heavy saucepan over medium heat.
4. Add rice and saute, stirring 2 minutes.
5. Pour hot water over rice and stir once, add salt and pepper.
6. Bring to a boil over high heat, reduce heat to low, cover tightly and simmer without stirring 14 minutes or until tender.
7. Fluff rice with a fork and gently stir in peppers and parsley.
8. Serve sprinkled with toasted nuts.
Recipe by: 30 Low-fat Meals in 30 Minutes (Faye Levy) Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@...> on Jan 20, 1998