Try this Green Rice with Pine Nuts and Carrot Pickle Juice recipe, or contribute your own.
Suggest a better description*The pickle juice comes from Mollie Katzens recipe in Vegetable Heaven for Carrot Pickles. TO MAKE: In a microwave-proof container, mix water with half the vinegar and all the other ingredients. Heat on high (100%) 1 minute or until it boils. Let stand to cool. Add the remaining vinegar. Put pine nuts in a heavy nonstick saucepan. Set pan on medium heat and toast the nuts until golden. Remove to a plate to cook. Spray the saucepan. Set pan on medium-high heat and saute peas, bell pepper and minced herbs seasoned with pepper. Add the rice; stir to fluff and combine. Heat through. Add the Carrot Picket Juice (vinaigrette) and serve at once, garnished with pine nuts. >from Kitpath phannema@wizard.ucr.edu mc-PER SERVING: 184CAL, 2.5G fat (12% cff). >Eat-LF Archives at www.reggie.com 1998Feb Recipe by: Hanneman and Vegetable Heaven Posted to EAT-LF Digest by KitPATh
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 34 | ||
Calories from Fat: 21 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 62mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.6g | ||
Protein 0.8g | 1 % | |
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: 34
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