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Receta Green Rice With Pine Nuts And Carrot Pickle Juice
by Global Cookbook

Green Rice With Pine Nuts And Carrot Pickle Juice
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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

  1. 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.
  2. 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.
  3. NOTES :*Chicken with Green Grape Sauce with Red Currant Jelly
  4. Dry Roux
  5. Vegetable Heaven: Carrot Pickles
  6. Green Rice with Pine Nuts and Carrot Pickle Juice