Recipe - Broccoli Saute With Pine Nuts

2 tablespoon Vegetable oil
3 cup Broccoli florets
1/3 cup Pine nuts
1 tablespoon Butter
2 Cloves garlic; peeled
2 tablespoon Longgrain white rice; see
note
6 tablespoon Chicken stock; or more
2 Tomatoes; firm cored,see
note
3 tablespoon Raisins
1 cup Artichoke hearts; drained
and halved
One half teaspoon Salt
Freshly ground black pepper
1/8 teaspoon Ground chili peppers
Or cayenne pepper

Note on rice: select a converted or parcooked rice that will cook in about
10 minutes. Note on tomato: this recipe needs ripe and firm tomatoes (like
restaurant waxed); or you could french fry cut the tomato by hand. Heat oil
in skillet and saute broccoli florets and nuts for 1 minute, stirring
constantly to prevent nuts from burning. Use slotted spoon to remove
broccoli and nuts; reserve. Add butter to the skillet. Using metal blade of
food processor, drop garlic through the feed tube with motor running and
mince. Add garlic and rice to butter in skillet and saute about 2 minutes
until rice is golden; stir in stock and simmer about 10 minutes unto rice
is tender. Add more stock if needed to cook rice. Remove skillet from heat.
While rice cooks, process the tomatoes into strips with french fry disk.
Drain off excess liquid and add the tomatoes, broccoli, nuts, raisins and
artichoke hearts to skillet, tossing over medium heat just until the
vegetables are heated through. Season to taste with salt, pepper and
cayenne pepper. Serve immediately. Makes 6 servings.

Variation: Substitute slivered almonds. Omit the artichokes.
Posted to MCRecipe Digest V1 #194

Date: Sun, 11 Aug 1996 17:07:26 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : This unusual and flavorful combination is well suited to
compliment any meat or poultry dish. (PE 30May96, cook and tell)
(August 96: no trace of Vieux Carre)