Raisin and Pine Nut Pilaf
Recipe by Pam Smith O'Hara, a former Miami Herald staff photographer
who writes about vegetarianism.
This is a quick, delicious and colorful meal that will appeal
to almost all kinds of vegetarians.
My husband always says eating this makes him feel like he's just
done something good for his body.
1. Sprinkle the diced eggplant with salt and set aside.
- 1 medium eggplant, peeled and cut into 1/2-inch cubes
- 1 large yellow bell pepper
- 1 large red bell pepper
- 8 mushroooms
- 1 small zucchini, cut into 1/4-inch cubes
- 1 1/2 cups uncooked wild rice blend
- 1/2 cup olive oil
- 1 tablespoon pine nuts
- 1/4 cup golden raisins
- 1 garlic clove, minced
- Salt to taste
After 30 minutes, rinse with cold water and pat dry with paper towels.
Stem and seed the peppers and cut into thin strips.
Slice mushrooms and dice zucchini.
Begin cooking rice according to package directions.
2. Heat olive oil in a large skillet on medium high.
Saute the garlic and eggplant until lightly browned on each side,
about 3 minutes.
Lower heat and stir in peppers and zucchini and saute for 3 more
Add mushrooms, pine nuts and golden raisins and stir-fry until the
mushrooms are tender.
3. Spoon mixture over rice.
Per serving: 402 calories, 10 g protein, 59 g carbohydrates, 17
g fat, 0 mg cholesterol, 13 mg sodium. Calories from fat: 35 percent.