Festive Rice with Pine Nuts and Raisins
- Stephen Ceideburg
- 2 tb Vegetable oil
- 1 Onion, finely chopped
- 1 1/4 c Long grain rice (see note)
- 2 1/2 c Hot chicken stock
- 1/3 c Raisins
- Salt and freshly ground
- -pepper
- 1/3 c To 1/2 cup pine nuts
- 2 tb Chopped parsley
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
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
