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| Savory Rice With Pine Nuts April, 2002 Serves 4 / Simplicity tip: Next time you're chopping onions or shredding carrots, make extra, measure into zip-top bags, and freeze, ready for use in recipes like this one. 2 tablespoons butter 1/2 medium onion, chopped 1/4 cup shredded carrots 1/4 cup raisins 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons freshly chopped parsley (or 2 teaspoons dried) 1/4 cup pine nuts or slivered almonds 1 cup rice 2-1/4 cups water 1. In a medium-large saucepan with lid, melt butter over medium heat. Add onion and carrots; cook until tender, 3-5 minutes. Stir in remaining ingredients. Bring to a boil; cover, reduce heat to low, and simmer until rice is done and water is absorbed, about 20 minutes. Calories 313,Fat 12,Perfat 34,Cholesterol 16,Carbo 47,Protein 7 |