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Low Fat Rice Pilaf With Pinenuts And Roasted Red Peppers Recipe
Ingredients
1/4 cup pine nuts, or slivered almonds
1 tablespoon olive oil
1 1/2 cups long-grain white rice
3 cups hot water
1 can roasted red peppers
1/4 cup fresh parsley, chopped
Method
Preheat oven or toaster oven to 350.
Toast pinenuts in oven for 3 minutes or until lightly browned.
Remove to a plate.
Heat oil in large heavy saucepan over medium heat.
Add rice and saute, stirring 2 minutes.
Pour hot water over rice and stir once, add salt and pepper.
Bring to a boil over high heat, reduce heat to low, cover tightly and simmer without stirring 14 minutes or until tender.
Fluff rice with a fork and gently stir in peppers and parsley.
Serve sprinkled with toasted nuts.
