Broccoli Saute With Pine Nuts
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Broccoli Saute With Pine Nuts
  Broccoli    Vegetables    Saute    Nuts  
Last updated 6/12/2012 1:10:42 AM. Recipe ID 38023. Report a problem with this recipe.
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      Title: Broccoli saute with pine nuts
 Categories: Nuts, Vegetables
      Yield: 6 Servings
 
      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. 




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Recipe ID 38023 (Apr 03, 2005)

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