Total Calories: 359
1. In a medium saucepan, bring the chicken stock or broth to a boil over high heat. Stir in the rice, salt, and pepper. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice has absorbed all the liquid and is tender. Remove from heat.
2. Meanwhile, in a medium skillet, melt the butter with the oil over medium heat. Add the onion and sauté, stirring occasionally, until soft. Add the red pepper and celery and continue sautéing for about 5 minutes. The vegetables should be cooked but slightly crisp.
3. When the rice is cooked, add the vegetables, pine nuts, and parsley. Toss with a fork, and taste for seasoning.
NOTES: Walnuts, pecans, or almonds may be substituted for pine nuts. To toast nuts, preheat the oven to 350°F. Spread the nuts on a sided baking sheet and toast, stirring once or twice, until fragrant and lightly browned, about 5 minutes for pine nuts, 3 to 5 minutes for slivered almonds, 8 to 10 minutes for walnuts (halved), pecans, and hazelnuts.
To skin toasted hazelnuts, wrap the nuts in a clean dishtowel ands rub them together until the skins are loosened. Transfer to a colander and shake off the loose skins.
TO MAKE AHEAD: Prepare up to 2 hours ahead without the pine nuts and keep at room temperature. For longer storage, let cool completely, cover, and refrigerate for up to 2 days.
TO REHEAT: Reheat in a double boiler until warm. Add the pine nuts before serving.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Autumn Rice With Red Peppers And Pine Nuts recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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