Rice and Peas

Name: Rice and Peas
Yield: 4 to 6 servings
Ingredients: 1 1/2 tablespoons nonhydrogenated margarine or whipped butter; 1 large onion, chopped; 1 vegetable bouillon cube; 1 cup brown rice; 2 cups frozen petite green peas, thawed; Salt and freshly ground pepper to taste

December 9, 2011

This mild rice dish can be used as a side dish, or, in larger portions, as an entrée, accompanied by a tossed salad and a variety of steamed or stir-fried vegetables.

Recipe information

Yield
4 to 6 servings

Ingredients

1 1/2 tablespoons nonhydrogenated margarine or whipped butter

1 large onion, chopped

1 vegetable bouillon cube

1 cup brown rice

2 cups frozen petite green peas, thawed

Salt and freshly ground pepper to taste

Preparation

Step 1
Heat the margarine in a large saucepan. Add the onion and sauté over medium heat until golden.
Step 2
Add 3 cups water and the bouillon and bring to a simmer. Stir in the rice, cover, and simmer gently until the water is absorbed, about 35 minutes. Stir in the peas and cook just until heated through. Season with salt and pepper and serve.
nutrition information
Step 3
Calories: 213
Step 4
Total Fat: 5g
Step 5
Protein: 6g
Step 6
Carbohydrate: 38g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 101mg

The Vegetarian 5-Ingredient Gourmet

TagsOnion Root Vegetable Vegetable Brown Rice Rice Rice & Grains Pea Bean and Legume Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian 5 Ingredients or Fewer Easy Quick Simmer Cookbooks

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