| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegtime2 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
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 |
tb |
Pine nuts; toasted |
INSTRUCTIONS
8 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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