Sticky Ginger Rice With Peas Recipes

Steps:

• Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Transfer rice to heavy medium saucepan. Add 3 cups cold water. Stir in ginger. Bring water to boil over high heat. Reduce heat to low, cover, and cook until rice is tender, about 12 minutes. Remove from heat. Sprinkle peas over rice (do not stir into rice). Cover and let stand 5 minutes. Gently stir peas into rice. Season rice lightly with salt. Transfer to bowl and serve.

Steps:

• Preheat an oven to 350 degrees F. In a large flame and ovenproof casserole dish, heat the oil over medium-high heat. Add the cabbage and ginger, and stirring frequently, cook until the cabbage is just wilted, about 1 to 2 minutes. Season the cabbage mixture with the sea salt, add the rice wine, and stir to combine. Add the rice and toss to coat it in the oil. Pour in the water and bring everything to a boil, then cover the dish and slide it into the oven for 20 minutes.
• When the rice is tender, remove the dish from the oven and fold in the peas. Cover the dish again, and set the rice aside to steam for another 10 minutes.
• To serve: fluff the rice with a fork or chopsticks, and sprinkle with the cilantro.

Steps:

• Steps
• Combine hoisin sauce, horseradish, and garlic. Place chicken fillets in baking dish, pour garlic mixture over chicken. Let stand 5-6 minutes (or overnight) to marinate.
• Bake chicken 20-25 minutes or until chicken is 165°F.
• Cook rice following package instructions.
• Slice chicken and return to baking dish. Top chicken slices evenly with garlic/herb cheese and roasted peppers; bake 2-3 more minutes or until cheese melts.
• Whisk rice vinegar and agave nectar until agave dissolves. Remove rice from heat. Stir vinegar mixture into cooked rice; cover and let stand 2-3 minutes to absorb. Serve chicken over rice.
• Steps
• Preheat large sauté pan on medium-high 2-3 minutes. Remove pan from heat; coat with cooking spray. Add peas; cook 2-3 minutes or until lightly browned.
• Season with garlic/herb seasoning and rice wine vinegar; cook 1 more minute or until vinegar evaporates and peas are glazed. Serve.