Veggie Essentials Rice With Peas And Carrots Recipes

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.

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.

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.