| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Lowfat, Rice |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Pine nuts; or slivered almonds |
| 1 |
tb |
Olive oil |
| 1 1/2 |
c |
Long-grain white rice |
| 3 |
c |
Hot water |
| 1 |
cn |
Roasted red peppers |
| 1/4 |
c |
Fresh parsley; chopped |
INSTRUCTIONS
1. Preheat oven or toaster oven to 350.
2. Toast pinenuts in oven for 3 minutes or until lightly browned. Remove to
a plate.
3. Heat oil in large heavy saucepan over medium heat.
4. Add rice and saute, stirring 2 minutes.
5. Pour hot water over rice and stir once, add salt and pepper.
6. Bring to a boil over high heat, reduce heat to low, cover tightly and
simmer without stirring 14 minutes or until tender.
7. Fluff rice with a fork and gently stir in peppers and parsley.
8. Serve sprinkled with toasted nuts.
Recipe by: 30 Low-fat Meals in 30 Minutes (Faye Levy)
Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@ibm.net> on Jan 20,
1998
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