<-----googlescript--->

Green Rice with Pine Nuts and Carrot Pickle Juice



  • Prep Time: N/A
  • Cooking Time: N/A

Green Rice with Pine Nuts and Carrot Pickle Juice

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

CARROT PICKLE JUICE; (SEE
-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

*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.

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

Serves:

2 Servings
Flag as inappropriate