Veggie Pilaf with Pine Nuts

Veggie Pilaf with Pine Nuts

0

"Brown rice with carrots and fresh rosemary is combined with toasted pine nuts, green peas, and garlic for a colorful and hearty side dish."

Ingredients

18 m servings 148 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Combine carrots, water, rice, and rosemary in a medium saucepan. Bring to a boil, reduce heat, cover and simmer 10 to 12 minutes or until water is absorbed.
  2. Remove from heat. Stir in the remaining ingredients.

Footnotes

  • Kitchen Notes:
  • For a “brighter” pilaf, add 1/4 tsp. ground turmeric with the rosemary to give the rice a brilliant yellow color.
  • For a more “trendy, multi-grain” dish, replace half of the rice (6 Tbsp.) with 6 Tbsp. dry quinoa or quick cooking bulgur! Cook the quinoa (or bulgur) with the rice for the same amount of time!
  • May add 2 cups cooked diced chicken for an easy entrée. Serves 4; 1 1/2 cups per serving.
  • profile image

Your rating

Cancel
Submit

Reviews

0
  1. 0 Ratings

  2.  
  3.  
  4.  
  5.  
  6.