Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
3 c Broccoli florets
1/3 c Pine nuts
1 tb Butter
2 Cloves garlic -- peeled
2 tb Long-grain white rice -- see
Note
6 tb Chicken stock -- or more
2 Tomatoes -- firm cored,see
Note
3 tb Raisins
1 c Artichoke hearts -- drained
And halved
1/2 ts Salt
Freshly ground black pepper
1/8 ts Ground chili peppers
Or cayenne pepper

Note on rice: select a converted or par-cooked rice that will cook in
about 10 minutes. Note on tomato: this recipe needs ripe and firm
tomatoes (like restaurant waxed); or you could french fry cut the
tomato by hand. Heat oil in skillet and saute broccoli florets and
nuts for 1 minute, stirring constantly to prevent nuts from burning.
Use slotted spoon to remove broccoli and nuts; reserve. Add butter to
the skillet. Using metal blade of food processor, drop garlic through
the feed tube with motor running and mince. Add garlic and rice to
butter in skillet and saute about 2 minutes until rice is golden;
stir in stock and simmer about 10 minutes unto rice is tender. Add
more stock if needed to cook rice. Remove skillet from heat. While
rice cooks, process the tomatoes into strips with french fry disk.
Drain off excess liquid and add the tomatoes, broccoli, nuts, raisins
and artichoke hearts to skillet,tossing over medium heat just until
the vegetables are heated through. Season to taste with salt, pepper
and cayenne pepper. Serve immediately. Makes 6 servings.

Variation: Substitute slivered almonds. Omit the artichokes.

Recipe By : Kent Barrett of Vieux Carre Specialties in Redlands CA

From: owner-Mm-Recipes#idiscover.Net O

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