Almond Tilapia And Peas And Carrots Rice Recipes

EASY RICE PILAF WITH PEAS AND CARROTS

Steps:

• Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
• In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
• Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
• Allow the rice about 5 to 10 minutes to rest before serving.
• Serve with the nuts and raisins on top.

ALMOND TILAPIA AND PEAS-AND-CARROTS RICE

Steps:

• In a medium saucepan, bring the broth and 1 tablespoon butter to a boil.
• Stir in the rice and carrots, cover the pan and simmer for 12 minutes. Stir in the peas and scallions and cook for 4 minutes.
• Remove from the heat and fluff with a fork. Stir in the parsley and dill.
• While the rice cooks, in a large skillet, melt the remaining 1 tablespoon butter in the EVOO, 1 turn of the pan.
• Season the fish with salt and pepper and dust lightly with flour. Add the fish to the skillet and cook, turning once, until golden and firm, 3 to 4 minutes on each side.
• Squeeze the lemon over the cooked fish. Top with the nuts and serve with the veggie rice.

FRIED RICE WITH PEAS AND CARROTS

Steps:

• In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
• Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.

SPICED CARROT, CHICKPEA & ALMOND PILAF

Steps:

• Heat the oil in a lidded casserole dish. Add the onions and cook for 8 mins, until soft. Tip in the carrots, harissa and rice and stir for a couple of mins. Pour over the stock, bring to the boil, then cover with the lid and simmer for 10 mins.
• Fork through the chickpeas and cook gently for 3-5 mins more, until the grains of rice are tender and all the liquid has been absorbed. Season, turn off the heat, cover and leave to sit for a few mins.
• Sprinkle the almonds over the rice mixture and serve with a dollop of yogurt.

RICE PILAF WITH PEAS AND ALMONDS

Steps:

• In a medium saucepan, melt butter over medium heat. Add shallot and cook until softened, 3 minutes. Add rice and cook, stirring, until fragrant and toasted, 2 minutes. Season with salt and pepper and add bay leaf and hot water. Bring to a boil over high; reduce to a simmer, cover, and cook 15 minutes. Add peas and almonds. Cover and cook until peas are warm and water is absorbed, 5 minutes. Fluff with a fork and serve.

TURMERIC RICE WITH PEAS AND CARROTS

Steps:

• Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.