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Spring Onion & Mint Pilaf

by Jonathan Cheung

Kick into spring with this delicious side of rice.
Meal idea: this recipe would compliment lamb beautifully!

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spring-onion-mint-pilaf

Ingredients

  • 1 1/2 cups / 375mL Dainty Organic Basmati rice
  • 1 tbsp Butter
  • Salt & Pepper
  • 4 sprigs Mint, leaves picked and chopped, stems reserved
  • 1/2 cup / 125 mL frozen Peas, thawed
  • 4 Green Onions, trimmed & sliced
  • Zest from 1 Lemon
  • 1/c cup / 125mL Toasted sliced Almonds

Preparation

1

Place the rice into the bowl of your rice cooker, along with the butter, a generous pinch of salt & pepper, and the mint sprigs. Pour in 2 1/2 cups / 625mL of water and cook.

2

When cooked (button on 'warm') quickly add in the peas and close the rice cooker lid. Allow to sit for 5-10 minutes.

3

When ready to serve, stir in the chopped mint, green onions, and lemon zest. Adjust salt & pepper if needed. Serve with a sprinkling of the almonds.


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