Broccoli Saute With Pine Nuts
BROCCOLI SAUTE WITH PINE NUTS
[code]Recipe By :
Serving Size : 6 Preparation Time :0:00[/code]
[code] Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable oil
3 c Broccoli florets
1/3 c Pine nuts
1 tb Butter
2 Cloves garlic -- peeled
2 tb Long-grain white rice -- see
Note
6 tb Chicken stock -- or more
2 Tomatoes -- firm cored,see
Note
3 tb Raisins
1 c Artichoke hearts -- drained
And halved
1/2 ts Salt
Freshly ground black pepper
1/8 ts Ground chili peppers
Or cayenne pepper[/code]
Note on rice: select a converted or par-cooked rice
that will cook in about 10 minutes. Note on tomato:
this recipe needs ripe and firm tomatoes (like
restaurant waxed); or you could french fry cut the
tomato by hand. Heat oil in skillet and saute broccoli
florets and nuts for 1 minute, stirring constantly to
prevent nuts from burning. Use slotted spoon to remove
broccoli and nuts; reserve. Add butter to the skillet.
Using metal blade of food processor, drop garlic
through the feed tube with motor running and mince.
Add garlic and rice to butter in skillet and saute
about 2 minutes until rice is golden; stir in stock
and simmer about 10 minutes unto rice is tender. Add
more stock if needed to cook rice. Remove skillet from
heat. While rice cooks, process the tomatoes into
strips with french fry disk. Drain off excess liquid
and add the tomatoes, broccoli, nuts, raisins and
artichoke hearts to skillet,tossing over medium heat
just until the vegetables are heated through. Season
to taste with salt, pepper and cayenne pepper. Serve
immediately. Makes 6 servings.
Variation: Substitute slivered almonds. Omit the
artichokes.
Recipe By : Kent Barrett of Vieux Carre
Specialties in Redlands CA
From: owner-Mm-Recipes@idiscover.Net O
- - - - - - - - - - - - - - - - - -
