Attention everybody! It is
the pea season! (at least it is in Canada) That means it is a great time
prepare dishes with peas. I bought a bunch of green snap peas at the local farm
market, these are delicious and fresh straight from the local farm. Green peas
are great with rice, tasty and of course also lovely to look at. It is better
to cook it fresh but you can go ahead and substitute it for the frozen ones.
I used a rice cooker, if you
don’t have one you can still make it the old fashioned way. Follow exactly the amount
of the ingredient as shown below, but instead of the rice cooker use a small saucepan
cover it, bring it to boiling then turn it to low to medium-low depending on
your stove. Cook for 13 to 15 minutes; don’t take the cover off at all. Check
after 13 to 15 minutes, taste the rice. If it is still slightly hard leave it
for 1-2 more minutes. When it is finished, following the remaining recipe.
Enjoy this simple and healthy recipe!
Serves 4
1 ½ cups uncooked rice
1 tbsp granulated chicken
stock powder
or 1 chicken bullion cube
1 ¾ cups water
1 tbsp sake
1 tsp light or regular soy
sauce (you make this recipe without soy sauce)
1 ½ cups fresh or frozen
peas, cooked (you only need to cook peas for one to two minutes after boiling)
salt
1.
Wash the rice
well by swishing it around in a bowl of cold water, drain and repeat this until
it clearer. It is ok if it is a bit cloudy. Drain and leave for 30 minutes
before cooking.
2.
Mix the chicken
stock powder with a bit of hot water then add more water to make 1 ¾ cups.
3.
Transfer the rice
to a rice cooker or a saucepan, add chicken stock, sake and soy sauce.
4.
Once cooked,
transfer to a bowl and lightly mix in the peas, do it gently so as not to break up the rice or
the peas. Season with a little salt and serve.
