BROCCOLI SAUTE WITH PINE NUTS A: OK AB: A B: A O: OK

  • 2 tablespoons olive oil
  • A: HBAB: HBB: HBO: HB
  • 3 cups broccoli florets
  • A: HBAB: HBB: HBO: HB
  • 1/3 cup pine nuts
  • A:NAB: NB: AO: N
  • 2 tablespoons Long-grain white rice
  • A: NAB: HBB: NO: N
  • 1 teaspoon olive oil
  • A: HBAB: HBB: HBO: HB
  • 3 tablespoons raisins
  • A: HBAB: NB: NO: N
  • 1 cup artichoke hearts
  • A: HBAB: AB: AO: HB
  • (or slivered almonds)
  • A: NAB: NB: NO: N
  • 2 teaspoons garlic, chopped
  • A: HBAB: HBB: NO: HB
  • 6 tablespoons chicken stock
  • A: NAB: AB: AO: N

    Note on rice: select a converted or par-cooked rice that will cook in about 10 minutes.

    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 1 teaspoon olive oil to the skillet. Add garlic and rice to olive oil in skillet and saute about 2 minutes until rice is golden; stir in stock and simmer about 10 minutes until rice is tender. Add more stock if needed to cook rice. Remove skillet from heat. Drain off excess liquid and add the broccoli, nuts, raisins and artichoke hearts (halved) to skillet,tossing over medium heat just until the vegetables are heated through. Season to taste with salt. Serve immediately. Makes 6 servings.

    Variation: Substitute slivered almonds. Omit the artichokes.

    Adapted from:
    Kent Barrett of Vieux Carre Specialties

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