Pine Nut Pilaf For Two
By The Canadian Living Test Kitchen
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This recipe makes 2 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
303303 cal |
|
pro |
6 g6g pro |
|
total fat |
11 g11g total fat |
|
sat. fat |
1 g1g sat. fat |
|
carb |
46 g46g carb |
|
fibre |
3 g3g fibre |
|
chol |
0 mg0mg chol |
|
sodium |
174 mg174mg sodium |
|
% RDI: |
- |
|
calcium |
33 calcium |
|
iron |
99 iron |
|
vit A |
5151 vit A |
|
vit C |
1010 vit C |
|
folate |
1010 folate |
This rice takes only minutes to prepare then steams to tenderness while you make the Prosciutto Pesto Pork and Roasted Cherry Tomatoes For Two. Store the leftover dried mushrooms in a resealable plastic bag for another use, such as risotto, spaghetti sauce or stew.
Ingredients
- 1/2 pkg (18 g pkg) dried mushrooms 1/2 1/2pkg pkg(18 g pkg) dried mushroomdried mushrooms
- 2 tsp vegetable oil 2 2tsp tspvegetable oil
- 1 small carrot , diced1 1small carrotcarrots, diced
- 1/2 small onion , finely chopped1/2 1/2small oniononions, finely chopped
- 1 garlic clove , minced1 1garlic clovegarlic cloves, minced
- 1 pinch salt 1 1pinch pinchsalt
- 1 pinch dried thyme 1 1pinch pinchdried thyme
- 1/2 cup long-grain rice 1/2 1/2cup cuplong-grain rice
- 1/2 cup sodium-reduced chicken stock 1/2 1/2cup cupsodium-reduced chicken stock
- 2 tbsp toasted pine nuts 2 2tbsp tbsptoasted pine nutpine nuts
- 2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
Preparation
Soak mushrooms in 1/2 cup (125 mL) boiling water until softened, about 10 minutes. Remove with slotted spoon; coarsely chop. Strain water through coffee filter–lined sieve; set aside.
In saucepan, heat oil over medium heat; cook carrot, onion, garlic, salt, thyme and mushrooms, stirring often, until carrot is softened, about 4 minutes.
Add rice, stirring to coat. Add chicken stock and reserved mushroom water; bring to boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
Stir in pine nuts and parsley.
Source : Canadian Living Magazine: March 2007