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Veggie Pilaf with Pine Nuts

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"Brown rice with carrots and fresh rosemary is combined with toasted pine nuts, green peas, and garlic for a colorful and hearty side dish."
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18 m servings 148 cals
Original recipe yields 6 servings (4 cups)

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  • Prep

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  1. Combine carrots, water, rice, and rosemary in a medium saucepan. Bring to a boil, reduce heat, cover and simmer 10 to 12 minutes or until water is absorbed.
  2. Remove from heat. Stir in the remaining ingredients.


  • Kitchen Notes:
  • For a “brighter” pilaf, add 1/4 tsp. ground turmeric with the rosemary to give the rice a brilliant yellow color.
  • For a more “trendy, multi-grain” dish, replace half of the rice (6 Tbsp.) with 6 Tbsp. dry quinoa or quick cooking bulgur! Cook the quinoa (or bulgur) with the rice for the same amount of time!
  • May add 2 cups cooked diced chicken for an easy entrée. Serves 4; 1 1/2 cups per serving.

Nutrition Facts

Per Serving: 148 calories; 7.6 g fat; 16.9 g carbohydrates; 4.8 g protein; 0 mg cholesterol; 418 mg sodium. Full nutrition

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