Lunch: Rice with Almonds and Peas
Recipe by Bruce Weinstein and Mark Scarbrough Basmati rice is fluffy and fragrant; top with stir-fries, use for rice stuffings, or make rice pudding.
Ingredients
1 cup unsalted chicken stock (such as Swanson)
3/4 cup uncooked white basmati rice
1/4 teaspoon kosher salt
2/3 cup frozen peas, thawed
1/4 teaspoon freshly ground black pepper
1/4 cup sliced almonds, toasted
Instructions
Bring stock, rice, and salt to a boil in a large saucepan. Reduce heat to low; cover and simmer 15 minutes or until liquid is absorbed. Fluff rice with a fork. Stir in peas and pepper. Cover and let stand 5 minutes. Sprinkle with almonds.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
