Pilaf with cilantro and pine nuts (cerkez pilavi)

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
1 cup Chopped onion
¼ cup Basmati rice
Salt and freshly ground black pepper; to taste
2½ cup Vegetable broth or water; heated to boiling
⅓ cup Chopped fresh cilantro or parsley
2 tablespoons Pine nuts; toasted

Directions

8 SERVINGS DAIRY-FREE

The word pilaf refers to a whole variety of dishes made primarily with rice and one or more additional ingredients.

In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until dark golden, about 10 minutes. Add rice and stir to coat.

Season with salt and pepper. Add boiling stock and stir well. Cover and cook until rice is tender and liquid absorbed, 18 to 20 minutes. Remove from heat and let stand for 5 minutes, covered.

Fluff rice with a fork, transfer to serving dish. Sprinkle with chopped cilantro and pine nuts. Serve warm.

PER SERVING: 154 CAL.; 4G PROT.; 4G TOTAL FAT (0 SAT. FAT); 28G CARB.; 0 CHOL.; 386MG 500.: 2G FIBER.

Recipe by: Vegetarian Times Magazine, August 1998, page 44 Converted by MM_Buster v2.0l.

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