Rice pilaf with pinenuts and roasted red peppers
4 Servings
Ingredients
| Quantity | 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 |
Directions
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