Sweet Red Pepper and Pine Nuts Rice
Comments: This white rice is magnificient with its colorful sweet red peppers, celery, parsley and roasted pine nuts.
Sweet red pepper are a little sweet when the other ingredients keep their distinct taste.
If desired, use any other nuts sucsh as pecans, almonds or other instead of pine nuts.
Kept at room temperature, this dish can be prepared up to 2 hours ahead of time; reheat the rice slowly into the upper part of a double boiler over medium heat for 10 minutes before serving.
Excellent served along with grilled basil garlic chicken whites, grilled rosemary veal chops, or lemon ginger marinated swordfish.
Servings: 6
IngredientsPreparation
  • 3 tablespoons [45 mL] pine nuts
  • 2 cups [500 mL] chicken broth
  • 1 cup [250 mL] white long grain rice
  • 1/2 teaspoon [2.5 mL] salt
  • 1/8 teaspoon [0.5 mL] finely ground pepper
  • 2 tablespoons [30 g] unsalted butter
  • 2 tablespoons [30 mL] oil
  • 1 medium onion, finely chopped
  • 1/2 cup [125 mL] 1/2-inch [1.3-cm] each sweet red pepper dices, membranes removed and seeded
  • 1/2 cup [125 mL] 1/2-inch [1.3-cm] each celery dices
  • 2 tablespoons [30 mL] freshly chopped parsley
  • Preheat oven to 350°F [180°C].
  • Roast pine nuts onto a baking sheet into preheated oven for approximately 5 minutes, until lightly browned; set aside.
  • Into a casserole, bring chicken broth to a boil over high heat.
  • Add rice, salt and finely ground pepper; stir using a fork.
  • Lower heat to 'LOW', cover casserole and leave rice to simmer slowly for 20 minutes.
  • Into a medium frypan, heat together unsalted butter and oil over medium heat.
  • Soften chopped onion into hot fat stirring from time to time.
  • Add sweet red pepper and celery dices; fry stirring for approximately 5 minutes, until tender yet still a little crunchy.
  • Add mixed vegetables, reserved roasted pine nuts and freshly chopped parsley to cooked rice.
  • Stir using a fork then taste to check for seasonings.
  • Serve immediately.