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  • Green Rice With Pine Nuts And Carrot Pickle Juice

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    Green Rice With Pine Nuts And Carrot Pickle Juice
    Servings: 2
    by Global Cookbook
    92760 recipes
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    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

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