Tuesday, February 3, 2009

Risi al pinoli (lemon and pine nut rice with roast capsicum)

Ingredients (serves 4)
* 1 1/4 cups (250g) medium-grain white rice
* 1 tbs olive oil
* 3 tbs pine nuts
* 2 garlic cloves, thinly sliced
* 4 spring onions, finely chopped
* 1 1/2 cups (375ml) low-salt chicken or vegetable stock
* 2 roasted red capsicums, cut into strips
* Juice of 1 lemon
* 1 small zucchini, cut into ribbons using a vegetable peeler
* Shaved parmesan (optional), to serve

1. Cook the rice in a pan of boiling salted water until cooked but still firm to the bite, then drain well.
2. Heat olive oil in a large, deep frypan over medium heat and cook pine nuts, stirring, for 2 minutes or until golden. Add garlic and spring onion and cook, stirring, for 1 minute. Add stock and bring to a simmer over medium heat. Add capsicum, lemon juice, zucchini and rice, then season to taste. Cook for 2 minutes or until heated through. Divide among bowls and top with the shaved parmesan, if desired, and black pepper.

delicious. - Page 150
Recipe by Kate Tait


Post a Comment

Related Posts with Thumbnails


Blog Archive


Recipe Blogs - BlogCatalog Blog Directory blog search directory Food & Drink Business Directory - BTS Local Food & Drink blogs Chefs Blogs Listed in LS Blogs the Blog Directory and Blog Search Engine Powered by  MyPagerank.Net Msn bot last visit powered by MyPagerank.Net Yahoo bot last visit powered by  Ybotvisit.com Add to Technorati Favorites