Rice With Carrots And Peas Rice Cooker Food

RICE PILAF WITH CARROTS AND PEAS

Steps:

• Heat a medium saucepan over medium heat. Add butter, onion, and carrot. Cook stirring frequently until slightly softened (about 3-5 minutes). Stir in garlic and cook for 30 seconds. Stir in rice and cook stirring frequently until edges become slightly translucent (about 3-5 minutes).
• Add broth and bring to a boil. Reduce heat to a simmer and cover with a tight fitting lid. Simmer for 15 minutes without lifting the lid. Remove from heat and let stand 5 minutes without lifting the lid, then fluff with a fork and add the peas.

EASY RICE AND PEAS

Steps:

• Bring water, butter and salt to a boil in a large saucepan. Add rice and peas. Cover and remove from the heat. Let stand for 5-7 minutes or until all of the water is absorbed.

RICE PILAF WITH CARROTS AND PARSLEY

Steps:

• Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
• Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
• Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.

RICE PILAF WITH CARROT AND GREEN PEAS

Steps:

• 1. Wash and soak rice for 15 minutes and then drain water.
• 2. combine all ingredients in a rice cooker (or in microwave proof bowl) and cook the pilaf as you would cook rice. Its extremely simple, delicious and healthy.
• 3. Make sure to add just sufficient water (not more not less) so that the pilaf is dry and tender. I would add around 1 & 1/2 cups of water with 1 cup rice. However, you might go with the rice cooking instructions as this might vary.

RICE WITH CARROTS AND PEAS (RICE COOKER)

Steps:

• Melt 1 TBSP of butter in a small skillet over medium heat.
• Add the carrots and cook, stirring, until they begin to soften, 2-3 minutes.
• Place rice in rice cooker bowl.
• Add beef stock, parsley, thyme, peas and sauteed carrots; stir to combine.
• Close cover; set to regular cycle.
• When machine switches to Keep Warm cycle, let the rice steam for 10 minutes.
• Fluff rice with wooden or plastic rice paddle or wooden spoon.
• This rice will hold for 1-2 hours on Keep Warm cycle.
• When ready to serve, add remaining 1 TBSP butter and almonds; stir to distribute.
• Serve immediately.

FRIED RICE WITH PEAS AND CARROTS

Steps:

• In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
• Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.

EASY RICE PILAF WITH PEAS AND CARROTS

Steps:

• Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
• In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
• Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
• Allow the rice about 5 to 10 minutes to rest before serving.
• Serve with the nuts and raisins on top.

CARROTS AND RICE

Steps:

• In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
• Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

TURMERIC RICE WITH PEAS AND CARROTS

Steps:

• Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.

BASMATI RICE WITH CORN AND PEAS (RICE COOKER)

Steps:

• Place rice in a fine strainer or bowl, rinse with cold water twice, and drain twice.
• Coat the rice cooker with non-stick spray or a film of vegetable oil.
• Place rice in the rice bowl.
• Add the remaining ingredients; stir just to combine.
• Cover and set to regular cycle.
• When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes.
• Fluff rice with wooden or plastic rice paddle or wooden spoon.
• This rice will hold on Keep Warm for up to 1 hour.
• Serve hot.

RISI E BISI (ITALIAN RICE AND PEAS) (RICE COOKER)

Steps:

• Set Rice Cooker for the quick cook or regular cycle.
• Place the olive oil and butter in the rice cooker bowl.
• When the butter melts, add the shallots and celery.
• Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes.
• Add the wine and cook for a couple of minutes.
• Add the rice and stir to coat the grains with the hot butter.
• Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3-5 minutes.
• Add the stock and peas, if you are using fresh, mature peas; stir to combine.
• Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
• When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon.
• The rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance.
• If needed, cook for a few minutes longer.
• This rice will hold on the Keep Warm cycle for up to 1 hour.
• When ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.
• Add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through.
• Stir in the cream, cheese and salt to taste.
• Serve immediately.