Asian Rice Pilaf

  • 3 Tbsp butter
  • 1/2 cup carrot thinly sliced
  • 1/2 cup celery sliced
  • 1/2 cup onion chopped
  • 1 cup rice uncooked
  • 2 cups hot water
  • 2 Tbsp soy sauce
  • 1 tsp sugar
  • 2 tsp hoisin sauce
  • 2 tsp dried parsley
  • 2 tsp chicken bouillion
  • 1/2 tsp ground ginger
  • 2 1/2 cups frozen peas
  • 1 tsp Cooking with Greens Spicy Umami blend

 Add bouillon, soy sauce, sugar, hoisin and ginger to the 2 cups of very hot water. In a saucepan, add the butter, carrots, celery and onion. Cook until onion is translucent. Add in rice and cook for 2 minutes. Add in the hot water mixture. Bring to boil, lower to simmer and add in peas.Cover and cook until liquid is absorbed. Add in parsley and fluff rice. Serve.

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