Broccoli Saute With Pine Nuts Recipe

• 2 Tbsp. Vegetable oil
• 3 c. Broccoli florets
• 1/3 c. Pine nuts
• 1 Tbsp. Butter
• 2 x Cloves garlic, peeled
• 2 Tbsp. Long-grain white rice, see note
• 6 Tbsp. Chicken stock, or possibly more
• 2 x Tomatoes, hard cored,see note
• 3 Tbsp. Raisins
• 1 c. Artichoke hearts, liquid removed and halved
• 1/2 tsp Salt Freshly grnd black pepper
• 1/8 tsp Grnd chili peppers Or possibly cayenne pepper

1. Note on rice: select a converted or possibly par-cooked rice which will cook in about 10 min.
2. Note on tomato: this recipe needs ripe and hard tomatoes (like restaurant waxed); or possibly you could french fry cut the tomato by hand.
3. Heat oil in skillet and saute/fry broccoli florets and nuts for 1 minute, stirring constantly to prevent nuts from burning.
4. Use slotted spoon to remove broccoli and nuts; reserve.
5. Add in butter to the skillet.
6. Using metal blade of food processor, drop garlic through the feed tube with motor running and mince.
7. Add in garlic and rice to butter in skillet and saute/fry about 2 min till rice is golden brown; stir in stock and simmer about 10 min unto rice is tender.
8. Add in more stock if needed to cook rice.
9. Remove skillet from heat.
10. While rice cooks, process the tomatoes into strips with french fry disk.
11. Drain off excess liquid and add in the tomatoes, broccoli, nuts, raisins and artichoke hearts to skillet, tossing over medium heat just till the vegetables are heated through.
12. Season to taste with salt, pepper and cayenne pepper.
13. Serve immediately.
14. Makes 6 servings.
15. Variation: Substitute slivered almonds.
16. Omit the artichokes.
17. NOTES : This unusual and flavorful combination is well suited to compliment any meat or possibly poultry dish.
18. (PE 30May96, cook and tell)

vegetable oil, broccoli florets, nuts, butter, garlic, longgrain white rice, chicken stock, tomatoes, raisins, hearts, black pepper, chili peppers

Taken from cookeatshare.com/recipes/broccoli-saute-with-pine-nuts-93004 (may not work)