| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegtime2 | 8 | Servings |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | c | Chopped onion |
| 1/4 | c | Basmati rice |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 2 1/2 | c | Vegetable broth or water |
| heated to boiling | ||
| 1/3 | c | Chopped fresh cilantro or |
| parsley | ||
| 2 | T | Pine nuts, toasted |
INSTRUCTIONS
SERVINGS DAIRY-FREE The word pilaf refers to a whole variety of dishes made primarily with rice and one or more additional ingredients. In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until dark golden, about 10 minutes. Add rice and stir to coat. Season with salt and pepper. Add boiling stock and stir well. Cover and cook until rice is tender and liquid absorbed, 18 to 20 minutes. Remove from heat and let stand for 5 minutes, covered. Fluff rice with a fork, transfer to serving dish. Sprinkle with chopped cilantro and pine nuts. Serve warm. PER SERVING: 154 CAL.; 4G PROT.; 4G TOTAL FAT (0 SAT. FAT); 28G CARB.; 0 CHOL.; 386MG 500.: 2G FIBER. Recipe by: Vegetarian Times Magazine, August 1998, page 44 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: <1mg
Sodium: 228.8mg
Potassium: 113.4mg
Carbohydrates: 6.3g
Fiber: 1g
Sugar: 1.5g
Protein: 1.5g