Time 1h10m Yield 6 Number Of Ingredients 10 Steps:
In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender. In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender. Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.
Time 1h10m Yield 6 Number Of Ingredients 10 Steps:
In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender. In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender. Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.
Time 1h25m Number Of Ingredients 13 Steps:
Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature.
Time 45m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Heat a wok or large skillet over med-high heat. Add 1 tablespoon of the oil and tilt to coat the inside of the wok. Add the shrimp and stir-fry until they turn opaque, about 1 1/2 minutes; transfer to a plate. Add 1 teaspoon oil to the wok and heat. Beat the eggs with 1/4 teaspoon salt and a few grinds of pepper. Pour into the wok and cook, stirring almost constantly with a wooden spatula, until the eggs are scrambled into very soft curds, about 30 seconds; transfer to the plate. Add the remaining 1 tablespoon oil to the wok and tilt to coat the inside. Add sugar snap peas and stir-fry just until they turn bright green, about 30 seconds. Add the shallots, garlic, chili pepper and stir fry until fragrant, about 30 seconds. Add the rice and cook, stirring often, until heated through, about 2 minutes; add shrimp and eggs back to wok; toss to combine. Mix the fish sauce and soy sauce together in a small bowl. Pour over the rice mixture and stir well. Spoon into bowls and sprinkle each serving with the cilantro; serve hot.
Time 40m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Cook rice in 1 1/2 cups water as directed on package. Meanwhile, in 10-inch skillet, heat oil over medium high heat until hot. Add garlic and mushrooms; cook about 4 minutes, stirring frequently, until softened. Add broth and thyme; heat to boiling. Sprinkle chicken breasts with salt and pepper; add to skillet. Reduce heat to medium-low; cover and cook about 10 minutes or until juice of chicken is clear when center of thickest part is cut (170*), turning once. In small bowl, mix cornstarch with 1 tablespoon cold water until smooth. Stir into chicken mixture. Increase heat to medium-high. Add sugar snap peas; cook about 5 minutes, stirring constantly, until sauce is slightly thickened and peas are hot. Serve chicken with sauce and vegetables over rice.
Yield Serves 2 Number Of Ingredients 13 Steps:
Cut beef against the grain into ‿-inch-thick slices. Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped. Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander. Rinse briefly and drain well. Heat 1 tablespoon oil in a wok or large heavy skillet over high heat until it just begins to smoke, then sauté beef, stirring, just until no longer pink. Add snap peas and sauté, stirring, 30 seconds. Transfer mixture to a bowl. Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes. Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened. Stir in beef mixture and cilantro and spoon over noodles.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It’s OK if they’re not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan. Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat. Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes. Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute. Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it’s nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it. Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.
Yield Makes 6 servings Number Of Ingredients 8 Steps:
Heat 1/2 tablespoon oil over moderate heat in a 3-quart heavy saucepan until hot but not smoking, then cook white parts of scallions and mustard seeds, stirring frequently, until scallions are softened, 1 to 2 minutes. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook over low heat, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes. While rice is standing, heat remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook jalapeño and scallion greens, stirring occasionally, until they begin to soften, about 1 minute. Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes. Toss with rice and season with salt.
More about “sugar snap peas and rice recipes”
Time 40m Yield 4 Number Of Ingredients 15 Steps:
Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover. Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl. Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes. Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes. Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.
