Side Dishes

Rice Pilaf

Serves: 2
Work Time: 10 minutes
Total Time: 30 minutes

• 1 cup chicken or vegetable broth
• 1/2 cup regular long-grain rice
• 1/4 cup diced celery
• 1/4 cup diced green pepper
• 1 small green onion, chopped
• 2 tablespoons chopped fresh parsley
  leaves
  

In 2-quart saucepan, heat broth, rice, celery, green
pepper, and green onion to boiling over high
heat. Reduce heat to low, cover and simmer 18
to 20 minutes, until all liquid is absorbed and
rice is tender. Stir in parsley just before
serving.
Each serving: About 200 calories, 6 g protein, 41 g
carbohydrate, 1 g total fat (0 g saturated), 1
mg cholesterol, 415 mg sodium.

RED BELL PEPPERS FILLED WITH CURRIED RICE

Can be prepared in 45 minutes or less.

• 1 cup short-grain rice (available at Oriental
  markets and some supermarkets)
  
• 3 small red bell peppers, halved lengthwise
  and the seeds and ribs discarded
  
• 1/2 cup sliced almonds
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons curry powder
• 1/2 cup raisins, chopped coarse
• 4 scallions, chopped fine
• cayenne to taste

In a heavy saucepan combine the rice, 1 1/2 cups
water, and salt to taste, bring the water to a boil,
and cook the rice, covered, over low heat
for 15 to 20 minutes, or until the water is
absorbed and the rice is tender. In a kettle of
boiling salted water blanch the bell pepper
halves for 4 minutes, plunge them into a bowl of ice
and cold water to stop the cooking, and let
them drain well on paper towels.
In a skillet cook the almonds in the butter over
moderate heat, stirring occasionally, until they begin
to turn golden, add the curry powder, and
cook the mixture, stirring, for 30 seconds.
Add the raisins, the scallions, and 1/2
cup water and cook the mixture, stirring
occasionally, until the liquid is reduced to about 1/3
cup. In a bowl combine well the rice, the
almond mixture, the cayenne, and salt to taste, divide
the mixture among the bell pepper halves,
and serve the bell peppers at room
temperature.

Serves 6 as a side dish.