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1
Note on rice: select a converted or possibly par-cooked rice which will cook in about 10 min.
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2
Note on tomato: this recipe needs ripe and hard tomatoes (like restaurant waxed); or possibly you could french fry cut the tomato by hand.
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3
Heat oil in skillet and saute/fry broccoli florets and nuts for 1 minute, stirring constantly to prevent nuts from burning.
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4
Use slotted spoon to remove broccoli and nuts; reserve.
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5
Add in butter to the skillet.
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6
Using metal blade of food processor, drop garlic through the feed tube with motor running and mince.
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7
Add in garlic and rice to butter in skillet and saute/fry about 2 min till rice is golden brown; stir in stock and simmer about 10 min unto rice is tender.
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8
Add in more stock if needed to cook rice.
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9
Remove skillet from heat.
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10
While rice cooks, process the tomatoes into strips with french fry disk.
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11
Drain off excess liquid and add in the tomatoes, broccoli, nuts, raisins and artichoke hearts to skillet, tossing over medium heat just till the vegetables are heated through.
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12
Season to taste with salt, pepper and cayenne pepper.
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13
Serve immediately.
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14
Variation: Substitute slivered almonds.
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15
Omit the artichokes.
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16
NOTES : This unusual and flavorful combination is well suited to compliment any meat or possibly poultry dish.
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17
(PE 30May96, cook and tell)
