veggie essentials: rice with peas and carrots

How To Make veggie essentials: rice with peas and carrots

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  1

  PREP/PREPARE
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  2

  Gather your Ingredients (mise en place).
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  3

  Chef's Note: Cook the rice according to package directions; however, use 1/4 less water. I want toothy rice; not soggy rice.
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  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.
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  5

  Cover and place the rice in the fridge, overnight, before proceeding.
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  6

  Add the butter to a sauté pan over medium heat.
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  7

  When the foaming subsides add the peas and carrots.
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  8

  Toss in the pan, and keep them moving, until the carrots begin to soften, about 3 – 4 minutes.
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  9

  Add the rice, and toss with the veggies, about an additional 2 minutes.
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  10

  Remove from the heat, and season with some salt and pepper.
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  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.
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  12

  PLATE/PRESENT
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  13

  Eat on its own, or serve it as a side with your favorite protein. Enjoy.
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  14

  Keep the faith, and keep cooking.
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