Recipe for Green Rice with Pine Nuts and Carrot Pickle Juice 
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Yield:
2
Ingredients:
Amount Ingredient
1 tbl pine nuts
1 cup cooked white rice slightly cooled
1/4 cup green peas cooked and drained
1 tbl diced red bell pepper
1 tbl minced fresh parsley flat leaf
1 tbl minced fresh cilantro
1 tbl chopped fresh tarragon
pepper
vegetable cooking spray
----------------- Carrot Pickle Juice *see note ----------------
4 tbl water
2 tsp balsamic vinegar divided
1/2 tsp mustard powder
1 tsp honey
1 sm garlic cloves smashed with
1/8 tsp salt
Instructions:
Instructions: * The pickle juice comes from Mollie Katzens recipe in Vegetable Heaven for Carrot Pickles. TO MAKE: In a microwave-proof container, mix water with half the vinegar and all the other ingredients. Heat on high (100%) 1 minute or until it boils. Let stand to cool. Add the remaining vinegar.

Put pine nuts in a heavy nonstick saucepan. Set pan on medium heat and toast the nuts until golden. Remove to a plate to cook. Spray the saucepan. Set pan on medium-high heat and saute peas, bell pepper and minced herbs seasoned with pepper. Add the rice; stir to fluff and combine. Heat through. Add the Carrot Picket Juice (vinaigrette) and serve at once, garnished with pine nuts.

NOTES :
*Chicken with Green Grape Sauce with Red Currant Jelly

*Dry Roux

*Vegetable Heaven: Carrot Pickles

*Green Rice with Pine Nuts and Carrot Pickle Juice

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