Cherry and Nectarine Pilaf
Stemilt Growers
1 14 1/2-ounce can
chicken broth
1/2 cup water
1 cup brown rice (uncooked)
2 tablespoons butter,
divided
1/3 cup chopped walnuts
4 green onions, chopped
(including green tops)
1 teaspoon freshly minced
garlic (about 1 clove)
10 fresh Stemilt* cherries
1 large ripe Stemilt*
nectarine
Place chicken broth and water in a 1- or 2-quart
saucepan with a lid that has a tight seal. (If the pan
is too big, the rice won’t steam properly.) Bring to a
boil, add rice and reduce heat immediately to a
simmer. Cover and leave the lid on until the liquid
is absorbed, 45-60 minutes.
About 10 minutes before the rice is done, melt
1 tablespoon butter in a large skillet over medium-high heat. When the butter is foaming, add walnuts
and sauté until toasted. Remove from the skillet.
With the heat still on medium-high, add the remaining
tablespoon of butter to the skillet and let it melt.
Add onions and garlic and sauté until both are softened and golden brown.
Pit and chop cherries. Peel and chop nectarine.
Toss the steamed rice with the walnuts, garlic and
onion mixture, and cherries and nectarines. Serve
warm. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Citrus Shrimp and Couscous Toss
alli
2 large oranges
1 large red grapefruit
1 pound peeled and
deveined large shrimp
1/2 cup uncooked whole-
wheat couscous
2 cups chopped fennel
1/4 cup chopped red onion
1/2 cup pitted, chopped
Kalamata olives
1/2 cup slivered almonds
Nonstick cooking spray
1/3 cup fat-free balsamic
vinaigrette
1/2 large head Boston
lettuce, separated
into leaves
8 7-inch breadsticks,
for serving
Grate enough orange peel to measure 2 1/2 teaspoons.
Squeeze the juice from the oranges and grapefruit.
Place shrimp in a resealable plastic bag. Add 2
tablespoons orange and grapefruit juice mixture
and 1 teaspoon grated peel.
Prepare couscous according to package directions,
replacing 6 tablespoons of water with 6 tablespoons
of orange and grapefruit juice mixture. Place couscous
in a large bowl with fennel, onion, olives and almonds.
In a large nonstick skillet lightly coated with cooking
spray, cook and stir shrimp over medium-high heat
for 5 minutes, or until opaque. Add shrimp to the
couscous mixture.
In a small bowl, stir remaining 1 1/2 teaspoons grated
orange peel into the vinaigrette. Pour over the couscous
mixture and toss to coat.
Arrange lettuce on 4 plates. Top with the couscous
mixture. Serve with breadsticks. Makes 4 servings.
Nutritional information: Each serving
( 2 breadsticks per serving) has 518 calories, 30 g
protein, 70 g carbohydrates, 15 g fat, 168 mg
cholesterol, 11 g fiber, 823 mg sodium.
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