This is a print preview of "Green Rice With Pine Nuts And Carrot Pickle Juice" recipe.

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

Green Rice With Pine Nuts And Carrot Pickle Juice
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  Servings: 2

Ingredients

  • 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

Directions

  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