Green rice with pine nuts and carrot pickle juice

2 Servings

Ingredients

Quantity Ingredient
1 tablespoon Pine nuts
1 cup Cooked white rice; slightly cooled
¼ 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 NOTE)
4 tablespoons Water
2 teaspoons Balsamic vinegar; divided
½ teaspoon Mustard powder
1 teaspoon Honey
1 small Garlic cloves; smashed with
⅛ teaspoon Salt
1 pinch Fennelweed; or dill

Directions

CARROT PICKLE JUICE; (SEE

*The pickle juice comes from Mollie Katzen's recipe in Vegetable Heaven for Carrot Pickles. TO MAKE: In a microwave-proof 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 medium-high 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@... mc-PER SERVING: 184CAL, 2.5G fat (12% cff). >Eat-LF Archives at www.reggie.com 1998Feb Recipe by: Hanneman and Vegetable Heaven Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 07, 1998

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