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Rice Pilaf With Pinenuts And Roasted Red Peppers

side dishes, rice & grains

1/4 cup pine nuts; or slivered almonds
1 tablespoon olive oil
1 1/2 cups long-grain white rice
3 cups hot water
1 can roasted red peppers
1/4 cup fresh parsley; chopped

1. Preheat oven or toaster oven to 350.

2. Toast pinenuts in oven for 3 minutes or until lightly browned. Remove to a plate.

3. Heat oil in large heavy saucepan over medium heat.

4. Add rice and saute, stirring 2 minutes.

5. Pour hot water over rice and stir once, add salt and pepper.

6. Bring to a boil over high heat, reduce heat to low, cover tightly and simmer without stirring 14 minutes or until tender.

7. Fluff rice with a fork and gently stir in peppers and parsley.

8. Serve sprinkled with toasted nuts.

Posted to MC-Recipes by njwwb on Jan 20, 1998.

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Contributor: 30 Low-fat Meals in 30 Minutes (Faye Levy)

Yield: 4 servings

Preparation Time: 0:30

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