Sunday, March 24, 2013

Hodge Podge Rice

  • 1/2 cup each, diced onion, celery and carrot
  • 2 cups brown basmati rice
  • 3 Tbsp butter or olive oil
  • 1 Tbsp. minced garlic
  • 1/4 cup frozen peas
  • 3 cups water
  • Pinch turmeric
  • 1 Tbsp. lemon juice
  • 1/2 tbsp. ground coriander

Sauté the rice in the oil or butter. Add the onion, celery, carrots and garlic then continue to sauté until onions are opaque. Add the water and peas, bring to a boil. Simmer on low for 20 minutes. Remove from heat. Add remaining ingredients and fluff with a fork.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!