Broccoli With Rice & Pine Nuts Recipe


MethodMain Ingredient


 Pine nuts/Slivered almonds35 Gram (1/4 Cup)
 Olive oil/Vegetable oil2 Teaspoon
 Long grain white rice124 Gram (2/3 Cup)
 Golden raisins50 Gram (1/3 Cup)
 Chili powder2 Teaspoon
 Vegetable bouillon cubes2 , dissolved in 2 1/2 cups / 590 milliliters hot water
 Broccoli1 1⁄4 Pound (565 Grams)

Nutrition Facts

Serving size: Complete recipe

Calories 1195 Calories from Fat 341

% Daily Value*

Total Fat 39 g59.6%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2764.3 mg115.2%

Total Carbohydrates 193 g64.3%

Dietary Fiber 23.1 g92.3%

Sugars 41.4 g

Protein 33 g65.1%

Vitamin A 130.2% Vitamin C 856.8%

Calcium 36.1% Iron 52.5%

*Based on a 2000 Calorie diet


1. Toast pine nuts in a wide nonstick frying pan over medium-low heat until lightly browned (about 3 minutes), stirring. Remove from pan and set aside.
2. In same pan, heat oil over medium-high heat. Add rice, raisins, and chili powder. Cook, stirring, until rice begins to turn opaque (about 3 minutes). Stir in bouillon mixture; reduce heat, cover tightly, and simmer for 15 minutes.
3. Meanwhile, cut off and discard tough ends of broccoli stalks. Cut off flowerets in bite-size pieces and set aside. Thinly slice remainder of stalks.
4. Distribute broccoli flowerets and sliced stalks over rice mixture. Cover and continue to cook until broccoli is just tender to bite (7 to 10 more minutes). Mix gently, transfer to a warm serving platter, and sprinkle with pine nuts