Rice and Spring Peas

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.