Far East Rice Pilaf

For the Asian Rice Pilaf

The key to this recipe is the aromatic mirepoix. Sauté the vegetables until they're tender and fragrant to build the base of the pilaf's flavor.

Ingredients

• 3 tablespoons butter
• ½ cup sliced carrot
• ½ cup sliced celery
• ½ cup chopped onion
• 1 cup uncooked long grain rice
• 2 cups chicken stock
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 2 teaspoons dried parsley flakes
• ½ teaspoon ground ginger
• 2 ½ cups frozen peas (about 10 ounces), thawed

Instructions

1. In a large skillet or saucepan, melt the butter over medium heat. Add the sliced carrot, sliced celery, and chopped onion. Sauté for 3-5 minutes, or until the vegetables are tender.
2. Add the uncooked long grain rice to the skillet and stir to combine with the vegetables.
3. Pour in the chicken stock and soy sauce. Stir in the sugar, dried parsley flakes, and ground ginger. Bring the mixture to a boil.
4. Reduce the heat to low, cover the pan, and simmer for about 20 minutes, or until the liquid has been absorbed and the rice is tender. If you have a rice cooker, you can place all ingredients into the cooker and follow the cooker's instructions.
5. Once the rice is cooked, gently stir in the thawed peas. Cover the pan and let the peas heat through for about 2-3 minutes before serving.

Prep: 10 min • Cook: 25 min • Wait: No time