Try this Rice Pilaf with Pinenuts and Roasted Red Peppers recipe, or contribute your own.
Suggest a better description1. Preheat oven or toaster oven to 350. 2. Toast pinenuts in oven for 3 minutes or until lightly browned. Remove to a plate. 3. Heat oil in large heavy saucepan over medium heat. 4. Add rice and saute, stirring 2 minutes. 5. Pour hot water over rice and stir once, add salt and pepper. 6. Bring to a boil over high heat, reduce heat to low, cover tightly and simmer without stirring 14 minutes or until tender. 7. Fluff rice with a fork and gently stir in peppers and parsley. 8. Serve sprinkled with toasted nuts. Recipe by: 30 Low-fat Meals in 30 Minutes (Faye Levy) Posted to MC-Recipe Digest V1 #1024 by njwwb
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 315 | ||
Calories from Fat: 13 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.3mg | 0 % | |
Potassium 120mg | 3 % | |
Total Carbohydrate 67.4g | 20 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 66.2g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
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