Mediterranean Rice Pilaf

Mediterranean Rice Pilaf

2 tbs butter or olive oil
1 shallot, finely minced
1 clove garlic, finely minced
1 Cup jasmine or other long grain white rice
12 grape tomatoes (quartered and drained)
2 tbs pine nuts
1/4 Cup finely chopped green pepper
8 large basil leaves
Up to 2 Cups chicken broth (or vegetable)
Salt and Pepper to taste

Place the basil leaves in the bottom of an oiled casserole.  In a skillet saute the shallot, garlic, and green pepper in the olive oil/butter.  Add the rice and the pine nuts and saute until the pine nuts begin to brown.  Remove from the heat and allow to cool slightly.  Season with salt and pepper.  Stir in the tomato quarters and transfer to the casserole.  Add the chicken broth Cover with foil to seal.  Bake at 350 for 45 minutes.

This entry was posted by Glyn Ruppe-Melnyk.

One thought on “Mediterranean Rice Pilaf

  1. Pingback: Salmon with Sorrel Sauce | Laird Will & Lady Glyn of Glencoe

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