Easy recipe Risi Al Pinoli (lemon Pine Nut Rice With Roast Capsicum) Recipe

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about one one quarter cups (two hundred and fiftyg) SunRice White Medium Grain Rice about one tablespoon olive oil three tablespoons pine nuts two garlic (Recipes by ingridients garlic) cloves, thinly sliced four spring onions, finely chopped about one about one/two cups (about three hundred and seventy-fiveml) low-salt chicken or vegetable stock two roasted red capsicums, cut into strips Juice of about one lemon (Recipes by ingridients lemon) about one small zucchini, cut into ribbons using a vegetable peeler Shaved parmesan (Recipes by ingridients parmesan) (optional), to serveStep about one Cook the rice in a pan of boiling salted water until cooked but still firm to the bite, then drain well. Step two Heat olive oil in a large, deep frypan over medium heat and cook pine nuts, stirring, for two minutes or until golden. Risi Al Pinoli (lemon Pine Nut Rice With Roast Capsicum) Recipe. Add garlic (Recipes by ingridients garlic) and spring onion and cook, stirring, for about one minute. Risi Al Pinoli (lemon Pine Nut Rice With Roast Capsicum) Recipe. Add stock and bring to a simmer over medium heat. Risi Al Pinoli (lemon Pine Nut Rice With Roast Capsicum) Recipe. Add capsicum, lemon (Recipes by ingridients lemon) juice, zucchini and rice, then season to taste. Risi Al Pinoli (lemon Pine Nut Rice With Roast Capsicum) Recipe. Cook for two minutes or until heated through. Divide among bowls and top with the shaved, parmesan (Recipes by ingridients parmesan) if desired, and. black pepper (Recipes by ingridients black pepper) .