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Ingredientes
- 1 Tbsp. pine nuts
- 1 c. cooked white rice slightly cooled
- 1/4 c. green peas cooked and liquid removed
- 1 Tbsp. diced red bell pepper
- 1 Tbsp. chopped fresh parsley flat leaf
- 1 Tbsp. chopped fresh cilantro
- 1 Tbsp. minced fresh tarragon pepper vegetable cooking spray
- 4 Tbsp. water
- 2 tsp balsamic vinegar divided
- 1/2 tsp mustard pwdr
- 1 tsp honey
- 1 sm garlic cloves smashed with
- 1/8 tsp salt
- 1 pch fennel weed or possibly dill
Direcciones
- * The pickle juice comes from Mollie Katzen's recipe in Vegetable Heaven for Carrot Pickles. TO MAKE: In a microwave-proof container, mix water with half the vinegar and all the other ingredients. Heat on high (100%) 1 minute or possibly till it boils. Let stand to cold. Add in the remaining vinegar.
- Put pine nuts in a heavy nonstick saucepan. Set pan on medium heat and 'toast' the nuts till golden brown. Remove to a plate to cook. Spray the saucepan. Set pan on medium-high heat and 'saute/fry' peas, bell pepper and chopped herbs seasoned with pepper. Add in the rice; stir to fluff and combine. Heat through. Add in the Carrot Picket Juice (vinaigrette) and serve at once, garnished with pine nuts.
- NOTES :*Chicken with Green Grape Sauce with Red Currant Jelly
- *Dry Roux
- *Vegetable Heaven: Carrot Pickles
- *Green Rice with Pine Nuts and Carrot Pickle Juice
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 2 servings | |
| Calories 153 | |
| Calories from Fat 23 | 15% |
| Total Fat 2.74g | 3% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 151mg | 6% |
| Potassium 103mg | 3% |
| Total Carbs 28.57g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.49g | 3% |
| Protein 3.37g | 5% |
