Recipe - Rice Pilaf With Pinenuts And Roasted Red Peppers

One fourth cup Pine nuts; or slivered
almonds
1 tablespoon Olive oil
1 One half cup Longgrain white rice
3 cup Hot water
1 cn Roasted red peppers
One fourth cup Fresh parsley; chopped

1. Preheat oven or toaster oven to 350.

2. Toast pinenuts in oven for 3 minutes or until lightly browned. Remove to
a plate.

3. Heat oil in large heavy saucepan over medium heat.

4. Add rice and saute, stirring 2 minutes.

5. Pour hot water over rice and stir once, add salt and pepper.

6. Bring to a boil over high heat, reduce heat to low, cover tightly and

simmer without stirring 14 minutes or until tender.

7. Fluff rice with a fork and gently stir in peppers and parsley.

8. Serve sprinkled with toasted nuts.

Recipe by: 30 Lowfat Meals in 30 Minutes (Faye Levy)

Posted to MCRecipe Digest V1 #1024 by njwwb njwwb@ibm.net on Jan 20,
1998