Broccoli saute with pine nuts

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
3 cups Broccoli florets
⅓ cup Pine nuts
1 tablespoon Butter
2 Cloves garlic -- peeled
2 tablespoons Long-grain white rice -- see
Note
6 tablespoons Chicken stock -- or more
2 Tomatoes -- firm cored,see
Note
3 tablespoons Raisins
1 cup Artichoke hearts -- drained
And halved
½ teaspoon Salt
Freshly ground black pepper
⅛ teaspoon Ground chili peppers
Or cayenne pepper

Directions

Note on rice: select a converted or par-cooked 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.

Recipe By : Kent Barrett of Vieux Carre Specialties in Redlands CA From: owner-Mm-Recipes@... O

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