Pine Nut Pilaf For Two

Author: Canadian Living

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.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: March 2007

Ingredients

  • 1/2 pkg dried mushroom
  • 2 teaspoons vegetable oil
  • 1 carrots diced
  • 1/2 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 tablespoons toasted pine nuts
  • 2 tablespoons chopped fresh parsley

Method

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.

Nutritional facts Per serving: about

  • Sodium 174 mg
  • Protein 6 g
  • Calories 303.0
  • Total fat 11 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 46 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 51.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pine Nut Pilaf For Two

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