Festive Rice With Pine Nuts & Raisins Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2 tbsp: Vegetable oil,
1: Onion, finely chopped
1 1/4 cup: Long grain rice, see note
2 1/2 cup: Hot chicken stock,
1/3 cup: Raisins,
Salt and freshly ground pepper,
1/3 cup: To 1/2 cup pine nuts,
2 tbsp: Chopped parsley,
Directions:
Preheat oven to 400.
Heat the oil in a large heavy saucepan; add onion and cook over low
heat, stirring often until soft but not brown. Add rice and cook,
stirring, 2 minutes. Add stock, raisins and salt and pepper to taste.
Bring to a boil, cover, and simmer over low heat for 18 to 20
minutes, or until tender. Taste and adjust seasoning. Meanwhile
spread nuts in a pan and bake for 3 to 5 minutes or until golden
brown. Cool slightly. Fluff the rice with a fork, then gently stir in
nuts and parsley. Note: If you use long-grain brown rice, increase
the cooking time to 40 minutes.
PER SERVING: 400 calories, 10 g protein, 63 g carbohydrate, 13 g fat
(2 g saturated), 0 mg cholesterol, 6 sodium, 2 g fiber.
From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.
Posted by Stephen Ceideburg
Source from luhu.jp
Heat the oil in a large heavy saucepan; add onion and cook over low
heat, stirring often until soft but not brown. Add rice and cook,
stirring, 2 minutes. Add stock, raisins and salt and pepper to taste.
Bring to a boil, cover, and simmer over low heat for 18 to 20
minutes, or until tender. Taste and adjust seasoning. Meanwhile
spread nuts in a pan and bake for 3 to 5 minutes or until golden
brown. Cool slightly. Fluff the rice with a fork, then gently stir in
nuts and parsley. Note: If you use long-grain brown rice, increase
the cooking time to 40 minutes.
PER SERVING: 400 calories, 10 g protein, 63 g carbohydrate, 13 g fat
(2 g saturated), 0 mg cholesterol, 6 sodium, 2 g fiber.
From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.
Posted by Stephen Ceideburg
Source from luhu.jp
Tags
Grains