Post by Peacefire on Aug 15, 2003 12:32:22 GMT -5
[glow=red,2,300]Basil Rice Pilaf[/glow]
4 teasthingys olive oil
1 red bell pepper -- seeded and minced
6 scallions -- sliced
1 1/2 cups regular (not converted) long-grain rice
12 large black olives -- pitted and chopped
1 teasthingy salt
1/4 teasthingy cayenne pepper -- (or to taste)
1/2 cup chopped fresh basil
In a large nonstick saucepan, heat the oil. saute the bell pepper and scallions until they just begin to soften, 4-5 minutes. Stir in the rice and olives; cook, stirring constantly, until the vegetables are softened and the rice becomes opaque, 2-3 minutes longer.
Stir in the salt, cayenne and 3 cups water; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed, 15-20 minutes. Fluff with a fork; re-cover and let stand 5 minutes, then stir in the basil.
3 WW points per serving - Serves 8.
4 teasthingys olive oil
1 red bell pepper -- seeded and minced
6 scallions -- sliced
1 1/2 cups regular (not converted) long-grain rice
12 large black olives -- pitted and chopped
1 teasthingy salt
1/4 teasthingy cayenne pepper -- (or to taste)
1/2 cup chopped fresh basil
In a large nonstick saucepan, heat the oil. saute the bell pepper and scallions until they just begin to soften, 4-5 minutes. Stir in the rice and olives; cook, stirring constantly, until the vegetables are softened and the rice becomes opaque, 2-3 minutes longer.
Stir in the salt, cayenne and 3 cups water; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed, 15-20 minutes. Fluff with a fork; re-cover and let stand 5 minutes, then stir in the basil.
3 WW points per serving - Serves 8.