VEGGIE ESSENTIALS: RICE WITH PEAS AND CARROTS
Okay, this dish is so easy/peasy to create that you've probably made a variation of it a thousand times. My own take on this classic dish is simple... I want to taste peas, and I want to taste carrots. So, I dropped all the usual suspects, like onions, shallots and additional spices. Plus, I eliminated the oil, and headed...
Provided by Andy Anderson !
Categories Vegetables
Time 20m
Number Of Ingredients 7
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.
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