Recipe - Green Rice With Pine Nuts And Carrot Pickle Juice

1 tablespoon Pine nuts
1 cup Cooked white rice; slightly
cooled
One fourth cup Green peas; cooked and
drained
1 tablespoon Diced red bell pepper
1 tablespoon Minced fresh parsley; flat
leaf
1 tablespoon Minced fresh cilantro
1 tablespoon Chopped fresh tarragon
Pepper
Vegetable cooking spray

CARROT PICKLE JUICE; (SEE
NOTE)
4 tablespoon Water
2 teaspoon Balsamic vinegar; divided
One half teaspoon Mustard powder
1 teaspoon Honey
1 small Garlic cloves; smashed with
1/8 teaspoon 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 microwaveproof 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 mediumhigh 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.

from Kitpath phannema@wizard.ucr.edu mcPER SERVING: 184CAL, 2.5G fat (12%
cff). EatLF Archives at www.reggie.com 1998Feb

Recipe by: Hanneman and Vegetable Heaven

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 07,
1998