RICE AND PEAS

Rice is a typical side dish at most households all over the world. Rice is paired with just about everything from vegetarian dishes to any grilled, oven baked or deep fried meat or seafood. Being of Korean background, I do have to say that I have eaten my fair share of rice. One thing my mom used to do was either put in beans or peas in the rice to give it more flavour and to bump up the nutrience. This simple recipe is my homage to rice.

Serves 2

Ingredients:

  • 1/2 cup jasmine rice or long grain white rice
  • 1 cup of low sodium chicken stock
  • 1 tbsp olive oil
  • small onion, minced
  • coarse salt
  • 1/2 tsp ground cumin
  • 1 cup frozen peas
  • handful of chopped fresh flat-leaf parsley

1. Take a medium sized pot and preheat the pot on medium heat. Drizzle in 1 tbsp of olive oil and add in the chopped onion. Sprinkle in a pinch of salt and the 1/2 tsp of ground cumin and saute for about a minute. Add in the 1/2 cup of rice and stir to coat the rice with the oil and the spice. Saute for another minute to lightly toast the rice. This will help to develop the flavour.

2. Pour in 1 cup of the low sodium chicken stock, stir gently for a second and cover the pot, making sure to lower the heat down to a gentle simmer. Leave the rice to cook for about 12-15 minutes. Note: make sure to open the lid half way through and stir for 10 seconds just to make sure that the rice isn't sticking to the bottom of the pot.

3. Turn the heat off once the rice has finished cooking and add in 1 cup of the frozen peas. Cover the pot again and leave it alone for a good 5 minutes so the peas can heat through. Chop the parsley while you're waiting. Take a fork and fluff up the rice with the peas and add in the chopped parsley. The rice is now ready to serve.

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