Rice with Carrots and Peas

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  • Yield: 720 g
  • Serving: 5-6
  • Prep time: 0 m
  • Cook time: 53 m
  • Ready in: 53 m
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It is suggested that this rice be served with lamb. From the Rice Cooker Cookbook.

Ingredients

Nutrients

Calories
268.8
Calories from Fat
55 g
Total Fat
6.1 g
Saturated Fat
3.2 g
Cholesterol
12.2 mg
Sodium
334.4 mg
Total Carbohydrate
46.5 g
Dietary Fiber
1.5 g
Sugars
0.8 g
Protein
5.9 g

Step by step method

  • Step 1

    Melt 1 TBSP of butter in a small skillet over medium heat.

  • Step 2

    Add the carrots and cook, stirring, until they begin to soften, 2-3 minutes.

  • Step 3

    Place rice in rice cooker bowl.

  • Step 4

    Add beef stock, parsley, thyme, peas and sautéed carrots; stir to combine.

  • Step 5

    Close cover; set to regular cycle.

  • Step 6

    When machine switches to Keep Warm cycle, let the rice steam for 10 minutes.

  • Step 7

    Fluff rice with wooden or plastic rice paddle or wooden spoon.

  • Step 8

    This rice will hold for 1-2 hours on Keep Warm cycle.

  • Step 9

    When ready to serve, add remaining 1 TBSP butter and almonds; stir to distribute.

  • Step 10

    Serve immediately.

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