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