Cilantro Rice with Carrots and Peas
by DMC Chef
Yield: 4 servings, 1/2 cup each
Prep time: 5 min.
Cook time: 20 min.
2/3 cup Dry Brown Rice
1 oz. Fresh Carrot, Diced to 1/4 inch
2 2/3 tbs. Frozen Peas
2 tsp. Fresh Chopped Cilantro
2/3 tsp. Garlic, Peeled and Minced
1/3 tsp. Cumin
1/8 tsp. Kosher Salt
1 1/3 cup Water
2/3 tsp. Olive Oil/Canola Oil, Blended 25/75
1. Defrost peas and set aside to add just before service. .
2. Pour enough water over rice to cover, let soak for five minutes, strain and rinse, draining well.
3. Heat oil in a heavy duty pan. Add drained rice, and sauté, stirring until rice starts to turn light brown, about 8 – 10 minutes. Add carrots, cilantro, garlic, cumin, salt and water. Stir to combine, Cover and simmer on stove top until rice is tender. Fluff rice and stir in peas just before serving. Serve hot.