Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Unsalted butter

  2. 1/3 cup 20g / 0.7oz Chopped yellow onions

  3. 1 teaspoon 5ml Minced garlic

  4. 1 1/2 cups 240g / 8 1/2oz Basmati rice

  5. 3/4 teaspoon 3.8ml Salt

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  7. 3 cups 711ml Chicken stock

  8. 1 cup 237ml Frozen peas

  9. 2 tablespoons 30ml Finely-chopped fresh parsley

  10. 1 tablespoon 15ml Finely-chopped fresh mint

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the rice, salt, and pepper, and cook, stirring, until the rice is glassy, about 2 minutes. Add the stock and bring to a boil. Reduce the heat to low, cover, and cook until almost all the liquid is absorbed, about 10 minutes. Add the peas without stirring. Cover and continue to cook until the liquid is absorbed, about 4 minutes. Remove from the heat and let sit covered without stirring for 15 minutes. Fluff with a fork. Add the parsley and mint and stir to combine. Adjust seasoning to taste and serve. This recipe yields 4 to 6 servings.


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