Herbed Rice Pilaf with Peas

7 Oct

Most of the time I plan when I plan meals, I get as far as choosing the main course and I lose interest.  Sides usually consist of whatever vegetable I have on hand served steamed, cooked, or raw.  Mostly I just want to make sure that we’re getting some vegetables in our diet with little added fat or calories.  While this is very functional, I’ve noticed that I’m the only one who seems to enjoy this utilitarian approach.  In the interest of mixing it up a bit, I decided to try some rice WITH vegetables.  The kids always love fried rice, but it is pretty heavy in calories.  Using less fat, this recipe tastes lighter and comes in at about 1/3 of the calories of fried rice.  In a single serving, there isn’t a ton of vegetables, consider this more like baby steps to consuming GREEN.  And by that, I mean the vegetable color, not a focused strategy for environmentally friendly side dishes.

Herbed Rice Pilaf with Peas
Serves: 8

3 T. non‐dairy butter
1 small white onion, chopped
1 clove garlic, minced
1-1/2 cups Jasmati rice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups chicken stock
1 cup frozen peas
2 tablespoons finely chopped fresh parsley

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 7 minutes.  Add the peas and stir.

Cover and continue to cook until the liquid is absorbed, about 3 minutes.  Remove from the heat, stir, and let sit covered for 5 minutes.  Fluff with a fork, add parsley and stir to combine.  Adjust seasoning to taste and serve.

Estimated Calories: 137 cal/serving

Print it: Herbed Rice Pilaf with Peas

Notes:
– Feel free to substitute butter or margarine for the non-dairy version used here
– Any long grain rice can be substituted for the Jasmati.  Right now my favorite rice is Texmati.  Clearly I favor the MATI family.
– This is also pretty good reheated, but you may want to add a bit of chicken stock or water when reheating.
– Isn’t this bowl pretty?  It was made by Minneapolis artist Mike Norman.  It is one of my favorites.

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