Veggie Pilaf with Pine Nuts

Veggie Pilaf with Pine Nuts

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"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 {{adjustedServings}} servings 148 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  • 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.
Tips & Tricks
Sweet, Salty, Spicy Party Nuts

See how to make homemade gourmet spiced party nuts.

Sarah's Rice Pilaf

Orzo pasta and rice are cooked with butter, onion, garlic, and broth.

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.
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