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Ingredients
| unsalted butter: 3 Tbl |
| onions - yellow (chopped): 1/3 cup (chopped) |
| garlic (minced): 1 tsp (minced) |
| basmati rice: 1 1/2 cups |
| salt: 3/4 tsp |
| black pepper: 1/4 tsp |
| chicken stock: 3 cups |
| frozen peas: 1 cup |
| parsley: 2 Tbl (fresh//finely chopped) |
| fresh peppermint: 1 Tbl (finely chopped) |
Herbed Rice Pilaf With Peas
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
35 min -
Servings
5 serving(s)
Tags
- Melt the butter in a medium saucepan over medium-high heat.
- Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Add the rice, salt, and pepper, and cook, stirring, until the rice is glassy, about 2 minutes.
- Add the stock and bring to a boil.
- Reduce the heat to low, cover, and cook until almost all the liquid is absorbed, about 10 minutes.
- Add the peas without stirring.
- Cover and continue to cook until the liquid is absorbed, about 4 minutes.
- Remove from the heat and let sit covered without stirring for 15 minutes.
- Fluff with a fork. Add the parsley and mint and stir to combine.
- Adjust seasoning to taste and serve.