BROCCOLI SAUTE WITH PINE NUTS | A: OK | AB: A | B: A | O: OK
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A: HB | AB: HB | B: HB | O: HB |
| A: HB | AB: HB | B: HB | O: HB |
| A:N | AB: N | B: A | O: N |
| A: N | AB: HB | B: N | O: N |
| A: HB | AB: HB | B: HB | O: HB |
| A: HB | AB: N | B: N | O: N |
| A: HB | AB: A | B: A | O: HB |
| A: N | AB: N | B: N | O: N |
| A: HB | AB: HB | B: N | O: HB |
| A: N | AB: A | B: A | O: N |
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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
Copyright 2000 All Rights Reserved