A colorful, fluffy rice pilaf toasted in butter with carrot, peas and sweet corn, then steamed. A vegetarian side for chicken, meat or fish.
Ingredients
Instructions
- 1
Soak the rice in warm water for 20 minutes, then rinse until the water runs clear and drain. Dice the carrot.
- 2
Heat the butter and olive oil in a pot over medium heat and sauté the carrot for 3-4 minutes.
- 3
Add the peas and corn and cook for 2 minutes, then add the rice and toast for 3-4 minutes until the grains turn translucent.
- 4
Add the hot water and salt and stir; bring to a boil, then cover and cook over low heat for 15 minutes until the water is absorbed.
- 5
Remove from the heat, place a paper towel under the lid and let steam for 10 minutes. Fluff with a fork and serve.
Nutrition
Per serving
| Calories | 328 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 57 g |
| Fat | 8 g |
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