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 | 323 |
| pro | 7 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 45 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 388 mg |
| potassium | 260 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 10 |
| vit A | 4 |
| vit C | 10 |
| folate | 10 |
- Preparation time: 15 minutes
- Total time : 25 minutes
- Portion size: 8
Ingredients
- 1/4 cup 1/4cupolive oil
- 1/2 cup 1/2cuppine nutpine nuts or slivered almonds
- 1 cup 1cupfinely chopped onion
- 2 2cloves garlic, chopped
- 1 cup 1cupfinely chopped celery
- 1 cup 1cupfinely chopped mushroommushrooms
- 2 cups 2cupsparboiled rice or bulgur
- 4 cups 4cupssodium-reduced chicken broth or water
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/2 cup 1/2cupchopped fresh parsley
- 1/4 cup 1/4cupcurrantcurrants
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.
Source : Canadian Living Magazine: December 2010
