Receipies

Publisher: ZZZ Unknown

Page 48

MAIN COURSES
Pine Nut Pilaf
The Feast of Christmas Eve By Elizabeth Baird
A pilaf is simply the tastiest way to serve rice. Here, sautéed pine nuts, onions, and currants add
the pizzazz. If you like to experiment, substitute bulgur-a nutty-flavoured cracked wheat available in natural food and Greek grocery stores.
1/4 cup oil, preferably olive 50 ml 1/2 cup pine nuts or slivered almonds 125 ml 1 cup finely chopped onions 250 ml 2 Cloves garlic 1 cup finely chopped celery 250 ml 1 cup finely chopped mushrooms 250 ml 2 cups converted rice or bulgur 500 ml 4 cups vegetable stock or water 1 L Salt and pepper 1/4 cup currants 50 ml 1/2 cup chopped parsley 125 ml In large heavy saucepan, heat oil; sauté pine nuts until golden, about 3 minutes. Remove with slotted spoon and set aside. Add onions, garlic, celery and mushrooms to pan; sauté over medium heat, stirring frequently,
until soft, about 5 minutes. Add rice or bulgur and stir-cook for 2 minutes until all kernels are coated.
Add stock and salt and pepper to taste; cover and bring to boil. Reduce heat to lowest setting and cook until rice or bulgur is tender, about 15 minutes.
Taste and adjust seasoning. Using a fork, stir in reserved pine nuts, currants and parsley. If desired, spoon into 6-cup (1.5L) mould; cover and keep warm over simmering water for up to
30 minutes. Unmould to serve.
Makes 8 servings.
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Yummy Yellow Rice
From http://www.chetday.com
Cook two cups of Jasmine rice or Basmati rice—they have a light, buttery taste. When rice is cooked and sticking together, add the following ingredients: 1 Tbsp brewers yeast, flaked or powdered 1 tsp sesame seed oil or sunflower oil 1 squirt of tamari sauce or soy sauce 2 tsp of rice vinegar, (if you use cider vinegar, use only 1 tsp) Stir until you can make a ball, then eat.
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