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Title: Rice Pilaf With Pinenuts And Roasted Red Peppers
Yield: 4 Servings

Ingredients

    1/4 c  pine nuts; or slivered
           -almonds
      1 tb olive oil
  1 1/2 c  long-grain white rice
      3 c  hot water
      1 cn roasted red peppers
    1/4 c  fresh parsley; chopped

Instructions

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.

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

Posted to MC-Recipe Digest V1 #1024 by njwwb on Jan 20,
1998

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