Broccoli Saute with Pine Nuts

Title:
Broccoli Saute with Pine Nuts

Yield:
6 Servings

Categories:
Nuts,
Vegetables




Ingredients:





     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






 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.


 Posted to MC-Recipe Digest V1 #194


 


 Date: Sun, 11 Aug 1996 17:07:26 -0700 (PDT)


 


 From: PatH 


 NOTES : This unusual and flavorful combination is well suited to


      compliment any meat or poultry dish. (PE 30May96, cook and tell)


      (August 96: no trace of Vieux Carre)