| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Eat-lf mail, Rice, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | tb | Pine nuts |
| 1 | c | Cooked white rice; slightly cooled |
| 1/4 | c | Green peas; cooked and drained |
| 1 | tb | Diced red bell pepper |
| 1 | tb | Minced fresh parsley; flat leaf |
| 1 | tb | Minced fresh cilantro |
| 1 | tb | Chopped fresh tarragon |
| Pepper | ||
| Vegetable cooking spray NOTE) | ||
| 4 | tb | Water |
| 2 | ts | Balsamic vinegar; divided |
| 1/2 | ts | Mustard powder |
| 1 | ts | Honey |
| 1 | sm | Garlic cloves; smashed with |
| 1/8 | ts | Salt |
| 1 | pn | Fennelweed; or dill |
INSTRUCTIONS
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@wizard.ucr.edu 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@wizard.ucr.edu> on Feb 07, 1998
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