Parsley, Currant and Pine Nut Pilaf

Parsley, Currant and Pine Nut Pilaf 150 Author: Canadian Living Credits: Parsley, Currant and Pine Nut Pilaf 150

  • Portion size 8 servings

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup pine nut
  • 1/2 cup slivered almonds
  • 1 cup finely chopped onion
  • 2 cloves garlic chopped
  • 1 cup finely chopped celery
  • 1 cup finely chopped mushroom
  • 2 cups parboiled rice
  • 2 cups parboiled bulgur
  • 4 cups sodium-reduced chicken broth
  • 4 cups water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped fresh parsley
  • 1/4 cup currant

Method

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.

Nutritional facts Per serving: about

  • Sodium 388 mg
  • Protein 7 g
  • Calories 323.0
  • Total fat 13 g
  • Potassium 260 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 45 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Parsley, Currant and Pine Nut Pilaf