AuthorMarla MeridithSometimes simple recipes are the best...that's what we have right here!
1 cup long grain white rice
2 cups vegetable or chicken broth
1/2 tsp turmeric
1 tbsp olive oil
1 cup chopped red onion
1 clove garlic, minced
1 1/2 cup frozen baby peas
salt and pepper to taste
garnish with chopped fresh Italian parsley
1
Bring the rice and broth to a boil in a saucepan. Add the turmeric and stir to combine, cover, and reduce heat to low. Cook for about 18 minutes or until the rice is cooked through, adding more broth if needed. Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.
2
While the rice is cooking, sauté the onions in the olive oil over medium heat for about 5 minutes until softened and fragrant. Add the garlic and cook for another minute. Add the peas and cook for a few minutes until they are warmed through.
3
Combine the peas with rice, season to taste with salt and pepper. Serve hot.
CategoryCourses, Diets, Gluten Free, Main Ingredients, Onion, Peas, Rice, Side Dishes, VegetarianCuisineAmericanCooking MethodBoiling, Sauteeing
Ingredients
1 cup long grain white rice
2 cups vegetable or chicken broth
1/2 tsp turmeric
1 tbsp olive oil
1 cup chopped red onion
1 clove garlic, minced
1 1/2 cup frozen baby peas
salt and pepper to taste
garnish with chopped fresh Italian parsley
