Minted Rice With Peas Food

PEAS RICE

Steps:

• Wash and drain the rice.
• Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
• Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.

MINTED RICE WITH PEAS

Steps:

• In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.

WHITE RICE WITH GREEN PEAS

Steps:

• Heat oil in medium heavy saucepan over low heat. Add rice and salt and cook, stirring constantly, until beginning to color, about 5 minutes. Add the onion and continue to cook until onion softens slightly. Add water, stir, cover, and cook over lowest possible heat 2025 minutes until rice is almost done. Stir in the peas, turn off the heat, and let sit covered five minutes. Fluff with a fork and serve.

MINTED BASMATI RICE PILAF

Steps:

• Preheat oven to 350 degrees.
• Examine the rice for foreign objects, but do not wash.
• Heat the olive oil in the bottom of a heavy casserole until it begins to bubble. Add the onion and saute until translucent. Add the rice and stir to coat well with oil before adding the bay leaf, salt, pepper and the hot broth. Quickly bring to a boil, place a tight fitting lid on the pot and place into the oven.
• Cook the rice for 18 to 20 minutes before removing from the oven. Stir in the butter and the chopped mint and serve.

LEMON RICE WITH PEAS

Steps:

• Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon®, and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.
• Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.

FETA AND MINT RICE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and stir 1 minute. Add broth. Bring to boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint and mix in with fork. Season with salt and pepper.

JASMINE RICE PILAF WITH PEAS, MINT, AND LEMON

Steps:

• Combine the rice and 6 cups of cold water in a pot. Sprinkle in the salt and bring to a boil over medium-high heat. When the liquid comes to a boil, reduce the heat to low and cover. Cook the rice for 20 minutes, without peaking under the lid, the steam is most precious in cooking rice. When the rice has absorbed the water it will form "craters" or holes in the top.
• Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. This allows the rice to steam, with the bottom layer as fluffy as the top.
• Fluff the rice with a fork and transfer to a serving bowl. Add the blanched peas, green onions, lemon juice and zest, mint, and oil; season with salt and pepper. Toss gently, taking care not to smash the grains of rice. Garnish with pea tendrils before serving, if using.

SMASHED MINTED PEAS

Steps:

• Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
• Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.

PRAWNS WITH MINTED PEAS AND RICE

Steps:

• If using frozen prawns, start by letting them sit in a bowl of warm water.
• Cook rice according to packet instructions.
• While the rice cooks, shell and de-vein the prawns (if necessary).
• Split the leek lengthways, and then slice thinly.
• Tip the leeks into a colander, wash and shake dry.
• Pick the mint leaves off the stalks and finely shred, making about two tablespoonfuls.
• When the rice is nearly ready, melt 25g butter in a large frying pan and stir in the leeks and half the mint.
• Add the peas and chicken stock.
• Cook briskly for two or three minutes, until the peas are cooked but before all the stock has evaporated.
• Add the prawns and cook for two to three minutes until they are pink and cooked through.
• Stir in the rest of the mint.
• Adjust flavour to taste with salt, pepper, lemon juice and tabasco sauce, adding the knob of butter or a touch more water if it seems dry.
• Place the rice in a dish, put the prawn mixture on top and serve.

MINTED PEAS

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
• Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
• Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

RICE WITH PEAS

Steps:

• Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
• Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
• Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
• Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.