RICE WITH PEAS
Provided by Pierre Franey
Categories dinner, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams
MINTED RICE WITH PEAS
Categories Rice Side Quick & Easy Lemon Mint Pea Summer Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
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.
PEA AND MINT RISOTTO
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring the chicken broth to a bare simmer in a medium saucepan.
- Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
- Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
- Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
- Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.
RICE AND MINTED PEAS
Steps:
- Combine rice and 1 1/2 cups water in heavy-bottom saucepan, and bring to boil. Reduce heat, and simmer, covered, cooking for a total of 17 minutes, until rice is tender and water has been absorbed.
- Wash, dry and chop mint.
- One to two minutes before rice is cooked, stir in peas and continue cooking. A few seconds before rice is done, stir in mint and season with salt and pepper.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 0 grams, Carbohydrate 65 grams, Fat 1 gram, Fiber 4 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 222 milligrams, Sugar 3 grams
MINTED PEAS
Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 8
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.
MINTED PEAS AND RICE WITH FETA
Make and share this Minted Peas and Rice With Feta recipe from Food.com.
Provided by SouthernBell2627
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth to a boil in a large saucepan over high heat.
- Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4-5 minutes.
- Stir in peas and return to a simmer over high heat.
- Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes.
- Remove from heat and stir in green onions, fets, mint, and pepper.
- Cover and let stand until the liquid is absorbed, 3 to 5 minutes.
Nutrition Facts : Calories 154.5, Fat 2.9, SaturatedFat 1.6, Cholesterol 8.3, Sodium 410.1, Carbohydrate 24.6, Fiber 3.5, Sugar 4, Protein 7.6
PRAWNS WITH MINTED PEAS AND RICE
This is a risotto-like recipe that's easy to follow. The secret to a great taste, in my opinion, is in the quality of the prawns you use and the freshness of the mint.
Provided by Sackville
Categories < 60 Mins
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 555, Fat 10.9, SaturatedFat 5.1, Cholesterol 119.2, Sodium 456.4, Carbohydrate 88.4, Fiber 7.9, Sugar 8.4, Protein 25.9
SMASHED MINTED PEAS
Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips
Provided by Barney Desmazery
Categories Side dish
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
RICE & PEAS
Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans
Provided by Anna Glover
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Yield Serves 4 as a side
Number Of Ingredients 6
Steps:
- Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
- Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.
Nutrition Facts : Calories 335 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.04 milligram of sodium
More about "rice and minted peas recipes"
MINTED PEAS AND RICE WITH FETA RECIPE
From recipeland.com
JAMAICAN RICE AND PEAS (BEANS) | RECIPETIN EATS
From recipetineats.com
BASMATI RICE SALAD WITH PEAS, MINT, AND LEMON RECIPE
From simplyrecipes.com
RISI E BISI (VENETIAN-STYLE RICE AND PEAS) RECIPE - THE …
From thespruceeats.com
4.1/5 (9)Total Time 40 minsCuisine ItalianCalories 513 per serving
MINTED RICE WITH PEAS - BIGOVEN
From bigoven.com
5/5 (1)Total Time 30 minsCategory Side DishCalories 545 per serving
ACE FIT | MINTED PEAS & RICE WITH FETA
From acefitness.org
MINTY PEA PESTO RECIPE - COOKIE AND KATE
From cookieandkate.com
25 BEST FRESH MINT RECIPES - HOW TO COOK WITH MINT FOR DINNER
From goodhousekeeping.com
MAHATMA - SPICY RICE WITH PEAS AND MINT - AMERICA'S FAVORITE RICE
From stage.mahatmarice.com
SHEET PAN CHICKEN FRIED RICE - THE BAKERMAMA
From thebakermama.com
STEPH'S CHICKPEA CURRY WITH SPINACH AND RICE RECIPE - PINCH OF YUM
From pinchofyum.com
THREE GREEN BEAN AND BULGUR SALAD RECIPE | EPICURIOUS
From epicurious.com
STOSIE MADI’S VEGAN RECIPE FOR BAKED GARDEN PEAS WITH SPRING …
From theguardian.com
20 FROZEN PEA RECIPES | WHAT TO MAKE WITH FROZEN PEAS | RECIPES ...
From foodnetwork.cel30.sni.foodnetwork.com
CATHERINE'S PEA AND MINT RISOTTO WITH PESTO: TODAY - RTÉ
From rte.ie
MINTED PEAS AND RICE - PREVENTION
From prevention.com
RICE SALAD RECIPE WITH PEAS – MOTHER EARTH NEWS
From motherearthnews.com
PUDINA RICE RECIPE | SPICY PUDINA PULAO (MINT RICE) - DASSANA'S …
From vegrecipesofindia.com
SPICED RICE AND FISH WITH MINTY PEAS RECIPE - LOS ANGELES TIMES
From latimes.com
CHICKPEA ORECCHIETTE WITH HARISSA AND TAHINI - RACHAEL RAY SHOW
From rachaelrayshow.com
SUPER EASY GREEN PEAS WITH MINT RECIPE - THE BOSSY KITCHEN
From thebossykitchen.com
You'll also love