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Add rice and cook, stirring, until rice is coated with butter, about
30 seconds. Add stock and salt, if desired, and bring to a boil.
Cover and simmer until rice is tender and has absorbed all liquid,
about 15 minutes.
Stir in parsley, pine nuts and pepper and fluff with fork. Season
to taste.
Makes 4 servings.
STUFFED TOMATOES
A fine and easy accompaniment to roasts, steaks and fish, these
can be prepared ahead and cooked just before serving.
4 ripe, medium tomatoes (about 20 ounces total, 565g)
Salt and freshly ground black pepper
3-4 sprigs parsley, stems removed
1 small garlic clove
1 small shallot
1 piece firm white bread, broken into pieces
2 tablespoons olive oil
Wash tomatoes, remove stems and cut in half crosswise. Gently
squeeze out seeds and sprinkle inside with salt and pepper.
Insert blade, SHARP side down. Mince parsley with 2 or 3 pulses
at LO speed. Scrape work bowl and add garlic and shallot.
Mince with 3 or 4 pulses at LO speed. Scrape work bowl. Add
bread and break into crumbs on LO speed. Blend on LO speed
until thoroughly mixed with herbs and aromatics. Scrape work
bowl, add oil and blend on LO speed until mixed.
Stuff each tomato with spoonful of mixture, and sprinkle each
with a few drops of oil. Place on lightly oiled baking pan and
bake in preheated 400°F. (205°C.) oven until tomatoes are warm
and filling is lightly browned.
Makes 4 servings.
TARTAR SAUCE
For fried fish or shellfish
4-5 sprigs parsley, stems removed
1 gherkin pickle
4 green olives, pitted
1 tablespoon capers
1 cup good mayonnaise
Insert blade SHARP edge down. Mince parsley with 2 or 3 puls-
es at LO speed. Scrape work bowl and add remaining ingredi-
ents. Chop with 2 or 3 pulses on LO speed. Add to mayonnaise
and stir to blend.
Makes about 1 cup (240ml).
SAVORY PILAF
This dish is good with any simple grilled or roasted meat.
1/3 cup pine nuts (about 2 ounces, 55g)
3 tablespoons parsley leaves
1 large celery rib (about 3 ounces, 85g), cut into
1/3-inch (12mm) pieces
4 large scallions (about 3 ounces total, 85g),
trimmed and cut into 1/3-inch (12mm) pieces
1-1/3 tablespoons unsalted butter
1 cup uncooked long-grain white rice
(about 7 ounces, 200g)
2 cups chicken stock (480ml), preferably homemade
Salt and freshly ground black pepper
Preheat oven to 350°F. (175°C.). Spread pine nuts in single layer
on baking sheet and toast them in center of oven until light
brown and fragrant, about 6 minutes; reserve.
Insert blade, SHARP side down. Mince parsley with 2 or 3 pulses
on LO speed. Remove and reserve.
Mince celery with 2 or 3 pulses on LO speed. Remove and
reserve. Mince scallions with 2 or 3 pulses on LO speed.
Remove and reserve. Sauté celery and scallions in butter in
large saucepan over moderate heat until just tender -
about 2 minutes.
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