Veggie Life, Autumn 2001: Wild Rice and Pine Nut Pilaf

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Wild Rice and Pine Nut Pilaf

 

Recipe By :Veggie Life, Autumn 2001, Don Buscher, MS

Serving Size : 6 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

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2 cups vegetable stock

1 1/2 cups water

1 1/2 cups wild rice

1/2 cup currants

1 teaspoon cumin

1/2 teaspoon curry powder

1/2 teaspoon salt

1/2 cup pine nut

1/2 cup finely chopped onion

1 tablespoon olive oil

 

 

In a large saucepan, bring stock and water to boil. Add rice, currants, cumin,

curry powder, and salt. Cover and simmer over medium heat for 1 hour, or until

rice is tender and liquid is absorbed.

 

In a small skillet over medium heat, toast pine nuts for 2 to 3 minutes,

stirring constantly, until golden. Remove nuts from skillet and set aside.

 

In the same skillet, saute onion in oil until tender, about 3 minutes. Toss

onion and nuts with cooked rice.

 

 

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Per Serving (excluding unknown items): 322 Calories; 10g Fat (26.4% calories

from fat); 11g Protein; 51g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol;

727mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2

Fruit; 2 Fat.

 

 

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