| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | French | Nuts, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 3 | c | Broccoli florets |
| 1/3 | c | Pine nuts |
| 1 | tb | Butter |
| 2 | Cloves garlic; peeled | |
| 2 | tb | Long-grain white rice; see note |
| 6 | tb | Chicken stock; or more |
| 2 | Tomatoes; firm cored,see note | |
| 3 | tb | Raisins |
| 1 | c | Artichoke hearts; drained and halved |
| 1/2 | ts | Salt |
| Freshly ground black pepper | ||
| 1/8 | ts | Ground chili peppers |
| Or cayenne pepper |
INSTRUCTIONS
Note on rice: select a converted or par-cooked rice that will cook in about 10 minutes. Note on tomato: this recipe needs ripe and firm tomatoes (like restaurant waxed); or you could french fry cut the tomato by hand. Heat oil in skillet and saute broccoli florets and nuts for 1 minute, stirring constantly to prevent nuts from burning. Use slotted spoon to remove broccoli and nuts; reserve. Add butter to the skillet. Using metal blade of food processor, drop garlic through the feed tube with motor running and mince. Add garlic and rice to butter in skillet and saute about 2 minutes until rice is golden; stir in stock and simmer about 10 minutes unto rice is tender. Add more stock if needed to cook rice. Remove skillet from heat. While rice cooks, process the tomatoes into strips with french fry disk. Drain off excess liquid and add the tomatoes, broccoli, nuts, raisins and artichoke hearts to skillet, tossing over medium heat just until the vegetables are heated through. Season to taste with salt, pepper and cayenne pepper. Serve immediately. Makes 6 servings. Variation: Substitute slivered almonds. Omit the artichokes. Posted to MC-Recipe Digest V1 #194 Date: Sun, 11 Aug 1996 17:07:26 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : This unusual and flavorful combination is well suited to compliment any meat or poultry dish. (PE 30May96, cook and tell) (August 96: no trace of Vieux Carre)
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