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American · Side
Jasmine Rice Pilaf with Peas and Pecans
Jasmine rice is toasted briefly with onion, mushrooms and pecans, then simmered in broth with currants for little pops of sweetness. The peas go in at the end so they stay bright.
- YieldServes 4
- Hands-on15 min
- Total34 min
- Difficulty
Ingredients
- 1 tbspcanola oil
- 80 gonion, chopped
- 70 gwhite mushrooms, thinly sliced
- 1 clovegarlic, finely chopped
- 200 gjasmine rice
- 30 gpecan pieces
- 415 mllow-sodium vegetable broth, one 14-ounce can
- 40 gZante currants
- ½ tspsalt, or to taste
- to tasteblack pepper, freshly ground
- 150 gfrozen peas, thawed
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