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Purple Rice Pilaf with Parmesan and Smashed Peas |
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Purple jasmine rice is a complete delight to cook with. The colour is magnificent and will bring a smile to all faces around the table, especially when combined with other colourful and tasty ingredients like peas & parmesan, in this recipe below.
Serves 4 Ingredients
1 tablespoon Extra Virgin Olive Oil
1 large onion, small diced
2 garlic cloves, minced
1 teaspoon fennel seed
1 cup Purple Jasmine Rice, rinsed and drained
1¾ cup boiling water
1 teaspoon unrefined sea salt
1 cup organic frozen peas, thawed
1 teaspoon freshly ground black pepper
¾ cup grated Parmesan cheese, plus a little extra for garnish
Method - Heat the olive oil in a medium saucepan. When warm, add the onion and sauté until translucent. Add the minced garlic and fennel seed and sauté until fragrant, about 2-3 minutes. Stir in the rice and sauté for a minute or two more to coat the grains in oil.
- Pour boiling water over the rice. Stir in the sea salt and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Check rice to see if all the water is absorbed. If not, give it a quick to stir to make sure no rice sticks and burns on the bottom, and cook for another 4 minutes.
- In a bowl, lightly smash the peas with a fork or the back of a spoon, not so much that they become mushy, but just enough to break open the skin and reveal the starchy inside on most of the peas.
- As soon as the rice is finished cooking, stir in the peas and freshly ground black pepper. Cover and set aside for five minutes.
- Stir in the cheese and season with more salt and pepper to taste. Garnish with additional grated cheese if desired. Serve warm.
Big thanks to Alter Eco for this fabulous recipe. If you have a recipe you would like to share with us, please email us at
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