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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.

Mediterranean Rice Pilaf ~ With A Twist!

"The hint of cinnamon and toasted pine 
nuts make this rice a favorite!"

2 tablespoons olive oil
1/4 cup pine nuts
1/4 cup filini pasta
1 cup brown rice (you may also use the traditional long grain white rice)
1 1/4 cups water
1 chicken stock
2 teaspoons cinnamon


1.     In a skillet, sauté pine nuts and filini pasta in olive oil until they begin to brown.  Remove from heat.

2.     In a large saucepan, bring water and chicken stock to a boil.  Add rice and pine nut/filini mixture to the pot.

3.     Cover and simmer for 40 minutes or until liquid has been absorbed.

4.     Gently toss with fork to mix.  Sprinkle with cinnamon and gently toss again.

5.     Serve and enjoy!


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