Beth Coffelt's Rice Pilaf
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Beth Coffelt's Rice Pilaf
  Rice    Pilaf    Fruit    Peppers  
Last updated 6/12/2012 1:08:33 AM. Recipe ID 35095. Report a problem with this recipe.
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      Title: Beth coffelt's rice pilaf
 Categories: Bobbie not, Clay pot, Fruit, Onions, Peppers
      Yield: 4 Servings
 
      2 tb Olive oil
      1    Onion; chopped
      1    Clove garlic; crushed
      1    Green pepper; chopped
      2    Tomatoes; chopped
      1 c  Raw long grain rice
      1 pn Saffron
      2 c  Chicken stock
    1/3 c  Pine nuts
    1/3 c  Currants or white raisins
      1 ts Salt
      1 pn Fresh ground pepper
 
  Presoak a clay pot, top and bottom, in water for 15 minutes. I n a
  saucepan, saute the chopped onion, pepper and garlic in olive oil
  until transparent and tender. Add the tomatoes and set aside. Add the
  saffron to the chicken stock nad place it in the presoaked pot. Add
  the rice and stir, then add the pine nuts, currants or raisins, salt,
  pepper and the sauteed vegetable mixture. Stir thoroughly. Cover the
  pot and place it in a cold oven. Set the oven temperature at 480 F.
  Cook for 45 minutes or until the rice is tender. Serves 4 as a side
  dish. MC formatting by bobbi744@sojourn.com
  
  NOTES : Beth Coffelt is a Bay Area art critic and grimly ferocious
  chess player. Her lair is Sausalito's famed No Name Bar, a hangout
  for artists, writers and serious chess buffs. Bobbie's Notes. This
  was wonderful, moist, flavorful and would easily serve 6 as a side
  dish. Recipe 




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Recipe ID 35095 (Apr 03, 2005)

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