Lee Harrelson

Try this menu for your next dinner party. (Serves 6)
Rosemary-Scented Cornish Hens with Red Wine Reduction
Double walnut rice pilaf*

Sautéed Broccolini

March 01, 2010

* Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add 1/4 cup chopped fresh shallots to pan; sauté 3 minutes. Add 2 minced garlic cloves; sauté 1 minute. Add 1 cup uncooked long-grain rice; sauté 1 minute. Stir in 2 cups fat-free, less-sodium chicken broth; bring to a boil. Cover, reduce heat, and cook 20 minutes or until liquid is absorbed. Stir in 2 tablespoons chopped fresh chives and 2 tablespoons toasted walnut oil. Top with 1/4 cup toasted walnuts.

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