Brown Rice With Peas And Cilantro Recipes

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COCONUT CILANTRO RICE WITH PEAS AND CASHEWS



Coconut Cilantro Rice with Peas and Cashews image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup coconut
1 tablespoon canola oil
2 cups jasmine rice
3 cups chicken stock
1 (15-ounce can coconut milk
1/4 cup chopped cilantro leaves
1/3 cup roughly chopped cashews
1 cup frozen peas
1 teaspoon salt

Steps:

  • In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
  • Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

ORANGE-CARDAMOM BROWN RICE WITH PEAS (VEGAN)



Orange-Cardamom Brown Rice With Peas (Vegan) image

Adapted from a recipe I saw in ExtraVeganZa that I made a little richer and using ingredients in my pantry. I think any kind of brown rice will do.

Provided by the80srule

Categories     Grains

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1 cup brown basmati rice
1 cup water
1 tablespoon earth balance vegan margarine (butter or margarine if you're not vegan)
1/2 teaspoon sea salt
1 1/2 tablespoons orange rind (recipe originally called for lemon)
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1/2 cup frozen peas

Steps:

  • If you're using dried orange or lemon rind like me, place 2 1/4 tsp dried rind and 6 3/4 teaspoons water in a bowl and let stand for 15 minutes to hydrate.
  • Bring the water to a boil. Add the salt, rind, Earth Balance, turmeric, and cardamom and mix well before adding the rice.
  • Make sure the rice is covered, then lower the heat to a simmer and loosely cover. Cook for 45-50 minutes or until the rice has absorbed all the water and steam and is soft and fluffy.
  • Mix the peas in with the cooked rice, cover and let sit for 5 minutes so they can absorb the steam.
  • Stir and serve.

Nutrition Facts : Calories 187.6, Fat 1.5, SaturatedFat 0.3, Sodium 314, Carbohydrate 38.8, Fiber 2.7, Sugar 1.2, Protein 4.6

FRIED RICE WITH CILANTRO AND PEAS



Fried Rice with Cilantro and Peas image

Categories     Herb     Rice     Side     Vegetarian     Quick & Easy     Oscars     Back to School     Dinner     Winter     Potluck     Gourmet

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 8

1 cup fresh cilantro sprigs
4 scallions
2 teaspoons cumin seeds
1 tablespoon vegetable oil
4 cups chilled cooked white rice (see note above)
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce such as Kikkoman
1 cup frozen peas

Steps:

  • Chop cilantro and thinly slice scallions. In a large nonstick skillet cook cumin seeds in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add rice and fry, stirring occasionally, until heated through, about 3 minutes. Add vinegar and soy sauce, stirring to coat rice, and stir-fry until liquid is evaporated. Stir in cilantro, scallions, and peas and stir-fry until heated through, about 2 minutes, seasoning with salt if necessary.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS



Coconut Cilantro Rice With Peas and Cashews image

Make and share this Coconut Cilantro Rice With Peas and Cashews recipe from Food.com.

Provided by swissms

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup shredded coconut
1 tablespoon canola oil or 1 tablespoon vegetable oil
2 cups jasmine rice (uncooked)
3 cups low sodium chicken broth
1 (15 ounce) can coconut milk (unsweetened)
1/4 cup chopped cilantro leaf
1/3 cup roughly chopped cashews
1 cup frozen peas
1/2-1 teaspoon salt (to taste)

Steps:

  • In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside.
  • In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
  • Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes.
  • Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

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