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Ingredientes
- 5 Tbsp. butter or possibly margarine
- 3 ounce dry angel hair pasta
- 2 c. long-grain white rice
- 1 quart fat-skimmed chicken broth
- 1/2 tsp grnd allspice
- 1/4 tsp freshly-grnd white pepper
- 3/4 c. coarsely-minced almonds
- 3/4 c. coarsely-minced golden brown raisins
- 3/4 c. frzn petite peas
- 2 Tbsp. minced parsley
- 1 tsp lemon juice
Direcciones
- In a 5- to 6-qt pan over medium heat, heat 4 Tbsp. butter. Break pasta into 1-inch lengths. Add in pasta and rice to butter and stir often till golden brown, about 8 min.
- Add in broth, allspice, and pepper. Bring to a boil over high heat, then cover, reduce heat to low, and simmer till rice is tender to bite, 15 to 20 min; stir occasionally.
- Meanwhile, in an 8- to 10-inch frying pan over medium heat, heat remaining 1 Tbsp. butter. Add in almonds and stir often till golden brown, about 5 min. Add in raisins and stir till they puff, about 2 min. Remove from heat.
- Stir peas, parsley, and lemon juice into rice. Cover and simmer till peas are warm, about 3 min. Pour into a serving bowl and sprinkle with nut and raisin mix.
- This recipe yields 8 servings.
- Comments: From her Armenian mother and grandmother, Christine Vartanian Datian learned how to prepare this festive nut- and fruit-topped pilaf. This family favorite is in demand, especially during the holidays.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 8 servings | |
| Calories 273 | |
| Calories from Fat 67 | 25% |
| Total Fat 7.68g | 10% |
| Saturated Fat 4.68g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 55mg | 2% |
| Potassium 86mg | 2% |
| Total Carbs 45.12g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.37g | 0% |
| Protein 4.8g | 8% |
