| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Lowfat, Rice | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Pine nuts, or slivered |
| almonds | ||
| 1 | T | Olive oil |
| 1 1/2 | c | Long-grain white rice |
| 3 | c | Hot water |
| 1 | Roasted red peppers | |
| 1/4 | c | Fresh parsley, chopped |
INSTRUCTIONS
Preheat oven or toaster oven to 350. Toast pinenuts in oven for 3 minutes or until lightly browned. Remove to a plate. Heat oil in large heavy saucepan over medium heat. Add rice and saute, stirring 2 minutes. Pour hot water over rice and stir once, add salt and pepper. 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@ibm.net> on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 165
Calories From Fat: 80
Total Fat: 9.3g
Cholesterol: 0mg
Sodium: 8.3mg
Potassium: 93.7mg
Carbohydrates: 18g
Fiber: <1g
Sugar: <1g
Protein: 2.9g