Saturday, December 20, 2008

Rice Pilaf with Carrots and Peas (Havuçlu ve Bezelyeli Pirinç Pilavı)

One of my favorite pilafs is with peas and carrots. Rice is so versatile; it can be cooked in different ways with various ingredients.

I use frozen peas for this recipe (the only frozen vegetable that I ever purchase) since good quality peas are not available fresh. Sometimes, I do find the large pods, but the peas inside are too small. If I could find good quality fresh peas, I would use them. My mother makes rice pilaf with carrots and peas pretty often. It is a good way of putting vegetables in starchy foods.

2 cups white rice
3 carrots (chopped in squares)
½ cup frozen peas
3 cups chicken broth
1 tsp olive oil

Heat olive oil in a pan. Add carrots and peas and mix together for 2 minutes. Add rice and mix again. Add the chicken broth and salt. Adjust the salt to your taste. Cook on medium heat until it starts boiling and then turn to low heat. Cook until all the water is absorbed. No need to stir while cooking. Serve with meat or vegetable dishes.

Add to Technorati Favorites


lisaiscooking said...

This looks light and delicious. It would be great with fish.

Mediterranean Turkish Cook said...

Thanks Lisa. You're right, it does go very well with fish as it is very light.

Sandradb said...

We call it in Croatia "rizi bizi" - and this is definitely one of my favorites! Bye and greetings from Croatia!