Saturday, September 4, 2010

Sugar Snap Peas and Rice

Sugar Snap Peas and Rice

From: Eat Better America

Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice. From eatbetteramerica.

1 1/2cups water
1/2teaspoon salt
1/4teaspoon dried thyme leaves
2/3cup uncooked regular brown rice
1teaspoon vegetable oil
1/2cup chopped onion (1 medium)
1clove garlic, finely chopped
1medium red bell pepper, seeded, cut into thin bite-size strips
2cups Green Giant® SELECT® frozen sugar snap peas
tablespoons water

1.In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
2.In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
3.Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.

No comments:

Post a Comment