Heat EVOO in medium saucepan over medium heat. Add shallot and red pepper and saute until tender, approximately 5 mins. Add the rice and stir until coated with the EVOO. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Fluff the rice with a fork and serve.
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/rice-pilaf-recipe.html?oc=linkback
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|Serving Size: 1 Serving (957g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1248 (63%)|
|Amt Per Serving||% DV|
|Total Fat 138.6g||185 %|
|Saturated Fat 39.7g||198 %|
|Monounsaturated Fat 57.4g|
|Polyunsanturated Fat 29.7g|
|Cholesterol 690mg||212 %|
|Sodium 646.1mg||22 %|
|Potassium 1826.6mg||48 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2.4g|
|Protein 171.6g||245 %|
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Calories per serving: 1993
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