Rice Pilaf with Peas

Adding green peas to classic rice pilaf boosts the plant protein and fiber content while keeping the butter light and heart-healthy.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.25 cups white rice (240 g) · 864 kcal in the whole recipe
• 1.5 cups green peas, fresh or frozen (220 g) · 178 kcal in the whole recipe
• 1 tbsp butter (14 g) · 100 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 2.25 cups vegetable broth (540 g) · 27 kcal in the whole recipe
• 1 tsp salt
• 1/4 tsp black pepper

Method

1. Rinse the rice thoroughly under cold water until the water runs clear, then drain well.

   

2. Melt 1 tablespoon of olive oil and 1 tablespoon of butter in a pot over medium heat, add the drained rice, and sauté for 3-4 minutes until glossy.

   

3. Add the green peas, 2.25 cups of hot vegetable broth, salt, and black pepper, then stir once gently.

   

4. Cover the pot with a tight-fitting lid, turn the heat to low, and cook for 12-15 minutes until the rice absorbs all the broth.

   

5. Turn off the heat, place a paper towel under the lid, let the pilaf steam for 10-15 minutes, then fluff gently with a wooden spoon before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.