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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beth Coffelt's Rice Pilaf

Date Added: January 04, 2014

Ingredients:

2 Tablespoons Olive Oil 2 Tablespoons Olive oil or lard
1 Unit Onion 1 Unit Onion chopped
1 Unit Clove Of Garlic 1 Unit Clove Of Garlic crushed
1 Unit Green Bell Pepper 1 Unit Green Bell Pepper chopped
2 Unit Tomatoes 2 Unit Tomatoes chopped
1 Cup Long Grain Rice 1 Cup Raw long grain rice
1 Pinch Saffron 1 Pinch Saffron
2 Cups Chicken Stock 2 Cups Chicken stock or water
1/3 Cup Pine Nuts 1/3 Cup Pine nuts (pignolia)
1/3 Cup Currants 1/3 Cup Currants or white raisins
1 Teaspoon Salt 1 Teaspoon Salt (to taste)
1 Pinch Ground Pepper 1 Pinch Fresh ground pepper to tast
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Directions:

1. Presoak a clay pot, top and bottom, in water for 15 minutes.

2. I n a saucepan, saute the chopped onion, pepper and garlic in olive oil until transparent and tender.

3. Add the tomatoes and set aside. Add the saffron to the chicken stock nad place it in the presoaked pot.

4. Add the rice and stir, then add the pine nuts, currants or raisins, salt, pepper and the sauteed vegetable mixture.

5. Stir thoroughly. Cover the pot and place it in a cold oven.

6. Set the oven temperature at 480 F Cook for 45 minutes or until the rice is tender.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Tomato, MSG, Poultry, Rice, Garlic, Onion, Olive Oil allergies.
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