What I will call "Peruvian Rice"
Peruvian Rice
2 cups uncooked rice
2 cups frozen peas (or fresh, but not canned)
5 cloves of garlic finely minced (or more)
2 cups of fresh stemmed parsley, very finely chopped
1/2 cup fresh stemmed cilantro, very finely chopped
1/2 to 1 Tbsp red pepper flakes
1/2 cup olive oil (not EVOO)
2 large pinches of coarsly ground sea salt
1 Tbsp balsamic vinegar
1 Tbsp lemon juice
Combine the olive oil, red pepper flakes, parsley, cilantro, garlic, vinegar, salt and lemon juice in a bowl and allow to refrigerate for about an hour (or longer if you desire).
Kevin's rice cooking method:
In a large pot fill with water (with room to boil)
add the rice and cook until tender, then strain.
Perfect rice every time...
This time I cooked the peas with the rice.
When the rice was finished I combined the refrigerated parsley mixture and the rice.
2 cups uncooked rice
2 cups frozen peas (or fresh, but not canned)
5 cloves of garlic finely minced (or more)
2 cups of fresh stemmed parsley, very finely chopped
1/2 cup fresh stemmed cilantro, very finely chopped
1/2 to 1 Tbsp red pepper flakes
1/2 cup olive oil (not EVOO)
2 large pinches of coarsly ground sea salt
1 Tbsp balsamic vinegar
1 Tbsp lemon juice
Combine the olive oil, red pepper flakes, parsley, cilantro, garlic, vinegar, salt and lemon juice in a bowl and allow to refrigerate for about an hour (or longer if you desire).
Kevin's rice cooking method:
In a large pot fill with water (with room to boil)
add the rice and cook until tender, then strain.
Perfect rice every time...
This time I cooked the peas with the rice.
When the rice was finished I combined the refrigerated parsley mixture and the rice.