Quick raspberry pilaf with pine nuts

4 servings

Ingredients

Quantity Ingredient
½ pint Red Raspberries
¼ teaspoon Ground Cinnamon
¼ teaspoon Grated Nutmeg
⅛ teaspoon Ground Cloves
2 cups Julie Sahni's Four Minute Basmati Rice; See Recipe
2 tablespoons Toasted Pine Nuts

Directions

Set aside half the raspberries for garnish and mince the remaining half.

Combine minced raspberries, cinnamon, nutmeg, cloves and ¼ C water in a nonstick saute pan over med-high heat and bring to a boil. Add rice and mix until the fruit puree is well distributed. Continue cooking until the rice is heated through. Transfer the rice to a heated platter, scatter the reserved raspberries and pine nuts on top and serve.

Makes: 4 - 6 servings

Posted with permission from Julie Sahni Recipe by: Julie Sahni

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jul 18, 1999, converted by MM_Buster v2.0l.

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