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Lemon Pinon Rice


1/2 cup butter
1/2 cup pinon nut (pine nuts)
1/2 cup red bell peppers, seeded and chopped small
1/4 cup green bell peppers, seeded and chopped small
1/4 cup yellow bell peppers, seeded and chopped small
1 Tablespoon fresh garlic, minced
4 scallions, minced
1-1/2 cups white rice, cooked
1/2 cup lemon juice, freshly squeezed
1/2 cup fresh parsley, minced
1 lemon, cut into wedges
6 fresh parley sprigs

In a large skillet, place the butter and heat it on medium until it is melted and hot. Add the pinon nuts and sauté them for 3 minutes, or until they are lightly browned. Add the bell peppers, garlic, and scallions. Sauté the ingredients for 5 minutes, or until the vegetables are crisp and tender.

Add the cooked rice and mix it in well. Add the lemon juice and minced parsley, and mix them in. Garnish each serving of rice with a lemon wedge and parsley sprig.

Makes 6 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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