Rice with Red Peppers and Pine Nuts

How to make Rice with Red Peppers and Pine Nuts Recipe

4 SERVINGS

Ingredients:
3 tablespoons Pine nuts
2 cups Chicken stock
1 cup Long-grain white rice
1/2 teaspoon Salt
1/8 teaspoon White pepper
2 tablespoons Unsalted butter
2 tablespoons Vegetable oil
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Red bell pepper, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
2 tablespoons Parsley, finely chopped

Method:
Preheat the oven to 350°F (175°C). Toast the pine nuts for 3 to 4 minutes or until lightly browned.

Bring the stock to a boil over high heat.

Add the rice, salt, and pepper; stir. Lower the heat, cover, and simmer 20 minutes.

Heat the butter and oil over medium heat. Add the onion and sauté, stirring, until soft.

Add the red pepper and celery. Sauté 3 to 5 minutes. The vegetables should be slightly crisp.

When the rice is cooked, add the vegetables, pine nuts, and parsley. Toss to combine and correct seasoning.