Minted Rice With Peas Recipes

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EASY RICE AND PEAS



Easy Rice and Peas image

Even folks who aren't fond of vegetables will gobble up this simple-to-prepare side dish. For even more color, toss in some chopped frozen carrots.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

2 cups water
1 tablespoon butter
1 teaspoon salt
2 cups uncooked instant rice
1 cup frozen peas

Steps:

  • Bring water, butter and salt to a boil in a large saucepan. Add rice and peas. Cover and remove from the heat. Let stand for 5-7 minutes or until all of the water is absorbed.

Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 662mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

MINTED PEAS



Minted Peas image

Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 8

1 tablespoon butter
2 thinly sliced scallions
10 ounces thawed frozen peas
3/4 teaspoon coarse salt
1/4 teaspoon ground pepper
1/3 cup finely chopped fresh mint.
1 1/2 teaspoons grated lemon zest
2 tablespoons butter

Steps:

  • In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
  • Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
  • Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

PEAS RICE



Peas Rice image

This is a very simple to make. Seasoned rice and peas make an excellent main meal. I am sure it will become a favorite once you try it.

Provided by Sowmya

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 2

Number Of Ingredients 10

1 cup basmati rice
1 tablespoon butter or margarine
2 whole cloves
1 (2 inch) piece cinnamon stick
1 serrano pepper, chopped
1 teaspoon minced fresh ginger root
¼ cup green peas
salt to taste
¼ teaspoon white sugar
2 cups water

Steps:

  • Wash and drain the rice.
  • Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
  • Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.

Nutrition Facts : Calories 406.7 calories, Carbohydrate 78.8 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 8.3 g, SaturatedFat 4 g, Sodium 45 mg, Sugar 0.9 g

RICE AND MINTED PEAS



Rice and Minted Peas image

Provided by Marian Burros

Categories     side dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

3/4 cup long-grain rice
One or two sprigs fresh mint to yield 1 tablespoon chopped
1 cup frozen peas
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Combine rice and 1 1/2 cups water in heavy-bottom saucepan, and bring to boil. Reduce heat, and simmer, covered, cooking for a total of 17 minutes, until rice is tender and water has been absorbed.
  • Wash, dry and chop mint.
  • One to two minutes before rice is cooked, stir in peas and continue cooking. A few seconds before rice is done, stir in mint and season with salt and pepper.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 0 grams, Carbohydrate 65 grams, Fat 1 gram, Fiber 4 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 222 milligrams, Sugar 3 grams

MINTED RICE WITH PEAS



Minted Rice with Peas image

Categories     Rice     Side     Quick & Easy     Lemon     Mint     Pea     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

1 cup water
1/2 cup long-grain rice
1 tablespoon vegetable oil
1/4 teaspoon salt
1/2 cup thawed frozen peas
1 1/2 tablespoons finely chopped fresh mint leaves
1/4 teaspoon fresh lemon zest

Steps:

  • In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.

DIRTY RICE WITH BLACK-EYED PEAS



Dirty Rice with Black-Eyed Peas image

The hubby is now on a low-sodium diet--a challenge to our beans, rice, and protein meals! This a great low-sodium interpretation of dirty rice with black-eyed peas. Serve with low-sodium hot sauce.

Provided by Aliskill

Time 1h10m

Yield 8

Number Of Ingredients 17

1 pound turkey Italian sausages, casings removed
1 pound turkey kielbasa, sliced
1 large onion, diced
1 cup diced celery
1 cup diced green bell pepper
2 tablespoons minced garlic
4 cups water
2 (15 ounce) cans no-salt-added black-eyed peas, rinsed and drained
1 tablespoon reduced-sodium chicken bouillon granules
1 tablespoon cayenne pepper
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon ground black pepper
2 leaf (blank)s bay leaves, or more to taste
2 cups uncooked white rice
1 bunch green onions, sliced

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir turkey Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a bowl.
  • Heat the same pan over medium-high heat and brown kielbasa slices, 5 to 7 minutes. Transfer to the same bowl with Italian sausage.
  • Heat the drippings over medium-high heat in the same pan. Add onion, celery, and bell pepper; saute for 3 to 4 minutes. Add garlic and continue to saute until onion is tender, 2 to 3 minutes more.
  • Transfer sausages and vegetable mixture to a large pot. Add water, black-eyed peas, bouillon, cayenne, chili powder, oregano, basil, pepper, and bay leaves. Bring to a boil. Add rice and return to a boil. Reduce heat to low and simmer until rice is tender, about 25 minutes. Stir in green onions.

Nutrition Facts : Calories 469.9 calories, Carbohydrate 61.3 g, Cholesterol 77.8 mg, Fat 12.1 g, Fiber 6.8 g, Protein 28.4 g, SaturatedFat 3.5 g, Sodium 1435.1 mg, Sugar 3.6 g

MINTED PEAS AND RICE WITH FETA



Minted Peas and Rice With Feta image

Make and share this Minted Peas and Rice With Feta recipe from Food.com.

Provided by SouthernBell2627

Categories     Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups chicken broth
3/4 cup instant brown rice
1 1/2 cups frozen peas (6 oz.)
3/4 cup green onion
1/4 cup finely crumbled feta cheese
1/4 cup sliced of fresh mint
black pepper, to taste

Steps:

  • Bring broth to a boil in a large saucepan over high heat.
  • Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4-5 minutes.
  • Stir in peas and return to a simmer over high heat.
  • Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes.
  • Remove from heat and stir in green onions, fets, mint, and pepper.
  • Cover and let stand until the liquid is absorbed, 3 to 5 minutes.

Nutrition Facts : Calories 154.5, Fat 2.9, SaturatedFat 1.6, Cholesterol 8.3, Sodium 410.1, Carbohydrate 24.6, Fiber 3.5, Sugar 4, Protein 7.6

RICE WITH PEAS



Rice With Peas image

Provided by Pierre Franey

Categories     dinner, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons finely chopped onion
1 cup rice
1 1/2 cups water
1 bay leaf
Salt to taste if desired
2 cups fresh peas or one 10-ounce package frozen peas

Steps:

  • Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
  • Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
  • Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
  • Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams

SPICED RICE WITH PEPPERS AND PEAS



Spiced Rice with Peppers and Peas image

We love the combination of fresh herbs, smoky roasted peppers, and sweet peas in this flavor-packed rice dish. It serves as the base for Martha's Beef Biryani.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Makes 8 cups

Number Of Ingredients 9

2 1/2 cups basmati rice
1/2 jalapeno chile
3 cardamom pods
1 cinnamon stick
Kosher salt
2 cups frozen peas, thawed (or use cooked fresh peas)
2 red bell peppers, roasted, peeled, seeded, and diced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint

Steps:

  • Place rice in a bowl and add enough water to cover. Swirl water to rinse rice and drain. Repeat process 3 to 4 more times until water is clear. Cover rice with clean water and soak for 30 minutes, then drain.
  • In a large pot, combine rice, jalapeno, cardamom, cinnamon, 1 teaspoon salt, and 8 cups water. Place over medium-high heat and bring to a boil. Cook until the rice is just tender, about 8 to 10 minutes.
  • Drain rice in a colander, then rinse under running water, shake, and let drain. Transfer to a large bowl and fold in peas, peppers, cilantro, mint, and 1/2 teaspoon salt before serving.

JASMINE RICE PILAF WITH PEAS, MINT, AND LEMON



Jasmine Rice Pilaf With Peas, Mint, and Lemon image

Make and share this Jasmine Rice Pilaf With Peas, Mint, and Lemon recipe from Food.com.

Provided by Starbucks

Categories     Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

3 cups jasmine rice
2 teaspoons kosher salt
2 cups shelled peas, blanched
12 green onions, white and green parts, thinly sliced on the bias
2 lemons
1/4 cup chopped of fresh mint
1/4 cup extra-virgin olive oil
kosher salt & freshly ground black pepper
fresh pea tendrils, for garnish (optional)

Steps:

  • Combine the rice and 6 cups of cold water in a pot. Sprinkle in the salt and bring to a boil over medium-high heat. When the liquid comes to a boil, reduce the heat to low and cover. Cook the rice for 20 minutes, without peaking under the lid, the steam is most precious in cooking rice. When the rice has absorbed the water it will form "craters" or holes in the top.
  • Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. This allows the rice to steam, with the bottom layer as fluffy as the top.
  • Fluff the rice with a fork and transfer to a serving bowl. Add the blanched peas, green onions, lemon juice and zest, mint, and oil; season with salt and pepper. Toss gently, taking care not to smash the grains of rice. Garnish with pea tendrils before serving, if using.

Nutrition Facts : Calories 358.4, Fat 7.4, SaturatedFat 1.1, Sodium 592.9, Carbohydrate 65.2, Fiber 5, Sugar 2.9, Protein 7.3

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