| 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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