| 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 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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