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Pine Nut Pilaf For Two

By The Canadian Living Test Kitchen

Tested till perfect

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Pine Nut Pilaf For Two

This recipe makes 2 servings

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Nutritional Info

Per serving: about -
cal 303
pro 6 g
total fat 11 g
sat. fat 1 g
carb 46 g
fibre 3 g
chol 0 mg
sodium 174 mg
% RDI: -
calcium 3
iron 9
vit A 51
vit C 10
folate 10

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
  • 2 tsp vegetable oil
  • 1 small carrot, diced
  • 1/2 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 pinch salt
  • 1 pinch dried thyme
  • 1/2 cup long-grain rice
  • 1/2 cup sodium-reduced chicken stock
  • 2 tbsp toasted pine nuts
  • 2 tbsp chopped 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

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