Rice pilaf with pinenuts and roasted red peppers

4 Servings

Ingredients

Quantity Ingredient
¼ cup Pine nuts; or slivered almonds
1 tablespoon Olive oil
1½ cup Long-grain white rice
3 cups Hot water
1 can Roasted red peppers
¼ cup Fresh parsley; chopped

Directions

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 Low-fat Meals in 30 Minutes (Faye Levy) Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@...> on Jan 20, 1998

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