VEGGIE ESSENTIALS: RICE WITH PEAS AND CARROTS
Okay, this dish is so easy/peasy to create that you've probably made a variation of it a thousand times. My own take on this classic dish is simple... I want to taste peas, and I want to taste carrots. So, I dropped all the usual suspects, like onions, shallots and additional spices. Plus, I eliminated the oil, and headed...
Provided by Andy Anderson !
Categories Vegetables
Time 20m
Number Of Ingredients 7
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Chef's Note: Cook the rice according to package directions; however, use 1/4 less water. I want toothy rice; not soggy rice.
- 4. Chef's Tip: The measurement of 1/2 cup of rice is its precooked/dry volume. Since rice expands as it cooks, if you use 1/2 cup of cooked rice, you won't have enough.
- 5. Cover and place the rice in the fridge, overnight, before proceeding.
- 6. Add the butter to a sauté pan over medium heat.
- 7. When the foaming subsides add the peas and carrots.
- 8. Toss in the pan, and keep them moving, until the carrots begin to soften, about 3 - 4 minutes.
- 9. Add the rice, and toss with the veggies, about an additional 2 minutes.
- 10. Remove from the heat, and season with some salt and pepper.
- 11. Chef's Tip: Don't be tempted to add additional spices, onions, or anything else, just some rice with, fresh garden peas, and carrots, lovingly sautéed in sweet butter (from a happy cow), and a bit of salt and pepper. That's all this recipe needs.
- 12. PLATE/PRESENT
- 13. Eat on its own, or serve it as a side with your favorite protein. Enjoy.
- 14. Keep the faith, and keep cooking.
FRIED RICE WITH PEAS AND CARROTS
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
TURMERIC RICE WITH PEAS AND CARROTS
A great supporting dish to chicken! I served the rice with chicken tikka, but it goes well with many chicken dishes, or whatever meat you find fit.
Provided by Nevine A. Abaza
Categories Side Dish Vegetables Green Peas
Time 30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 29.9 g, Cholesterol 5.2 mg, Fat 2.4 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 222.9 mg, Sugar 0.7 g
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