Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/4 c. Pine nuts, or possibly slivered almonds
- 1 Tbsp. Extra virgin olive oil
- 1Â 1/2 c. Long-grain white rice
- 3 c. Warm water
- 1 can Roasted red peppers
- 1/4 c. Fresh parsley, minced
Direcciones
- 1. Preheat oven or possibly toaster oven to 350.
- 2. Toast pinenuts in oven for 3 min or possibly till lightly browned. Remove to a plate.
- 3. Heat oil in large heavy saucepan over medium heat.
- 4. Add in rice and saute/fry, stirring 2 min.
- 5. Pour warm water over rice and stir once, add in salt and pepper.
- 6. Bring to a boil over high heat, reduce heat to low, cover tightly and simmer without stirring 14 min or possibly till tender.
- 7. Fluff rice with a fork and gently stir in peppers and parsley.
- 8. Serve sprinkled with toasted nuts.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 333 | |
| Calories from Fat 71 | 21% |
| Total Fat 8.34g | 10% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 181mg | 5% |
| Total Carbs 57.67g | 15% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.93g | 1% |
| Protein 6.15g | 10% |
