VEGAN - Rice Pilaf with Arugula and Pistachios

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* Exported from MasterCook *

 

Rice Pilaf With Arugula and Pistachios

 

Recipe By :Cooking Light, April 2000

Serving Size : 5 Preparation Time :0:00

Categories : Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 cup finely chopped shallots (about 5 shallots)

1 1/2 cups uncooked basmati rice

3 cups canned vegetable broth

1/3 cup dry white wine

1/8 teaspoon salt

1/4 teaspoon black pepper

4 cups trimmed arugula (about 4 ounces)

1/4 cup coarsely chopped pistachios

 

1. Heat olive oil in a large saucepan over medium heat. Add the shallots, and

cook for 4 minutes. Stir in the rice, and sauté for 2

minutes. Add the broth, wine, salt, and pepper, and bring to a boil. Cover,

reduce heat, and simmer for 20 minutes. Stir in

arugula and pistachios. Yield: 5 servings (serving size: 1 cup).

 

CALORIES 331 (23% from fat); FAT 8.4g (sat 1g, mono 5.1g, poly 1.1g; PROTEIN

7.2g; CARB 54.8g; FIBER 2.4g; CHOL 0mg; IRON 3.9mg;

SODIUM 672mg; CALC 78mg

 

Source:

" Jean Kressy "

S(Scanned by):

" KES on 8/8/00 "

Copyright:

" 2000 Southern Living Inc. "

 

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Per serving: 35 Calories (kcal); 3g Total Fat; (96% calories from fat); trace

Protein; trace Carbohydrate; 0mg Cholesterol; 54mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : A cup of chopped onion and two garlic cloves can be used in place of the

shallots in this flavorful side dish. The hot rice

wilts the arugula, which is stirred in at the end. Any kind of white rice will

work in this pilaf, but we liked aromatic basmati

rice.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0