*  Exported from  MasterCook  *

                     BROCCOLI SAUTE WITH PINE NUTS

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Nuts                             Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       tb           Vegetable oil
  3       c            Broccoli florets
    1/3   c            Pine nuts
  1       tb           Butter
  2                    Cloves garlic -- peeled
  2       tb           Long-grain white rice -- see
                       Note
  6       tb           Chicken stock -- or more
  2                    Tomatoes -- firm cored,see
                       Note
  3       tb           Raisins
  1       c            Artichoke hearts -- drained
                       And halved
    1/2   ts           Salt
                       Freshly ground black pepper
    1/8   ts           Ground chili peppers
                       Or cayenne pepper

 Note on rice: select a converted or par-cooked rice
 that will cook in about 10 minutes. Note on tomato:
 this recipe needs ripe and firm tomatoes (like
 restaurant waxed); or you could french fry cut the
 tomato by hand. Heat oil in skillet and saute broccoli
 florets and nuts for 1 minute, stirring constantly to
 prevent nuts from burning. Use slotted spoon to remove
 broccoli and nuts; reserve. Add butter to the skillet.
 Using metal blade of food processor, drop garlic
 through the feed tube with motor running and mince.
 Add garlic and rice to butter in skillet and saute
 about 2 minutes until rice is golden; stir in stock
 and simmer about 10 minutes unto rice is tender. Add
 more stock if needed to cook rice. Remove skillet from
 heat. While rice cooks, process the tomatoes into
 strips with french fry disk. Drain off excess liquid
 and add the tomatoes, broccoli, nuts, raisins and
 artichoke  hearts to skillet,tossing over medium heat
 just until the vegetables are heated through. Season
 to taste with salt, pepper and cayenne pepper. Serve
 immediately.   Makes 6 servings.

 Variation:  Substitute slivered almonds.  Omit the
 artichokes.

 Recipe By     : Kent Barrett of Vieux Carre
 Specialties in Redlands CA

 From:  [email protected] O



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