Parsley, Currant and Pine Nut Pilaf
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Parsley, Currant and Pine Nut Pilaf
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 323323 cal |
| pro | 7 g7g pro |
| total fat | 13 g13g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 45 g45g carb |
| fibre | 2 g2g fibre |
| chol | 0 mg0mg chol |
| sodium | 388 mg388mg sodium |
| potassium | 260 mg260mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1010 iron |
| vit A | 44 vit A |
| vit C | 1010 vit C |
| folate | 1010 folate |
- Preparation time: 15 minutes
- Total time : 25 minutes
Ingredients
- 1/4 cup olive oil 1/4 cup olive oil
- 1/2 cup pine nuts 1/2 cup pine nuts or slivered almonds
- 1 cup finely chopped onion 1 cup finely chopped onion
- 2 cloves garlic , chopped2 cloves garlic, chopped
- 1 cup finely chopped celery 1 cup finely chopped celery
- 1 cup finely chopped mushrooms 1 cup finely chopped mushrooms
- 2 cups parboiled rice 2 cups parboiled rice or bulgur
- 4 cups sodium-reduced chicken broth 4 cups sodium-reduced chicken broth or water
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/2 cup chopped fresh parsley 1/2 cup chopped fresh parsley
- 1/4 cup currants 1/4 cup currants
Preparation
In large heavy saucepan, heat oil over medium-high heat; sauté pine nuts until golden, about 3 minutes. Remove with slotted spoon and set aside.
Add onions, garlic, celery and mushrooms to pan; cook over medium heat, stirring frequently, until softened, about 5 minutes.
Add rice; stir for 2 minutes to coat all kernels. Add broth, salt and pepper; cover and bring to boil. Reduce heat to low; cook until rice is tender and no liquid remains, about 15 minutes.
Using fork, stir in pine nuts, parsley and currants.
Add onions, garlic, celery and mushrooms to pan; cook over medium heat, stirring frequently, until softened, about 5 minutes.
Add rice; stir for 2 minutes to coat all kernels. Add broth, salt and pepper; cover and bring to boil. Reduce heat to low; cook until rice is tender and no liquid remains, about 15 minutes.
Using fork, stir in pine nuts, parsley and currants.
Source : Canadian Living Magazine: December 2010
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