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Sugar snap pea rice

updated

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Ingredients for 2 servings:

  • 1 small onion(s)
  • 1 tbsp butter
  • 180 g rice (long grain rice)
  • some salt and pepper
  • 100 g sugar snap peas
  • 30 g cashew nuts, roasted and salted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the onion, dice finely, and sauté in 1/2 tbsp melted butter. Add the rice and sauté briefly. Deglaze with 350 ml water, season with a little salt, bring to a boil, and cover and let swell over low heat for 15 to 18 minutes. Clean the snow peas, halve or third them diagonally, sauté in 1/2 tbsp melted butter, add 4 tbsp water, season with a little salt and pepper, and cover and simmer over medium heat for 3 to 4 minutes. Chop the cashews. Mix the snow peas into the rice and serve sprinkled with the cashews. Serve with roasted chicken breast with mustard sauce (the recipe can also be found here).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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