- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2010
Ingredients
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
- Folate 10.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 10.0
