Asian Rice & Peas


Simple as it is delicious, this quick dinner offers aromas of the East with it’s ginger and sesame combination.

Sesame always fills my house with the most terrific scent. You can’t help but notice what you’re about to experience when you smell it and blissully it, almost always, sends diners salivating. Pair that with a wonderfully huge bag of Fall Sugar Snap Peas and thank you, my lunch is served.

Brown rice in a pressure cooker is a put it in and forget it for 25 minutes kind of easy, so fixing up an extra Sesame Bok Choy side dish was not a problem.


ASIAN RICE AND PEAS

3/4 Cup Brown Rice
1/4 Cup Wild Rice
2 Cups Filtered Water
Pinch Salt

1 Cup Sugar Snap Peas, Cleaned and Stringed
1/4 Cup Filtered Water
2 Tablespoons Roasted Sesame Seed Oil
1 Clove Garlic, minced
1 ” Piece Ginger, peeled and minced
2 Tablespoons Soy Sauce
1 teaspoon Thai Chili Sauce, optional

Add the rice, water and salt to a pressure cooker. Seal the lid and heat over a high heat until the cooker’s whistle blows three, solid separate times, about 5 minutes. Reduce the heat to a medium – low and cook for another 20 -25 minutes
Remove from the heat and allow the cooker to unlock.

Meanwhile, add the cleaned peas and the 1/4 Cup of water to a large sauté pan which has a lid.
Cover and steam the peas over a high heat.
Once the peas have turned to a vibrant green, check for tenderness and remove from the pan
Remove any excess water, if necessary then add the sesame seed oil.
Sauté the minced garlic and the ginger. Once sizzling and fragrant, add the peas and soy sauce.
Fluff the rice and add to the peas, tossing well to combine.

SESAME BOK CHOY

6 Baby Bok Choy
1 Clove of Garlic, minced
1 Knuckle Length Nub of Ginger, minced
2 Tablespoons Sesame Seed Oil
1 Tablespoon Soy Sauce
2 Tablespoons Sesame Seeds, Black and White – for garnish

Prepared much like the sugar snap peas, the bok choy is quickly cleaned and steamed to a crisp doneness.
Sauté the minced garlic and ginger in the sesame seed oil then add the bok choy to toss.
Drizzle over the soy sauce and plate family style for serving.
Garnish with a good sprinkling of sesame seeds and serve hot, along side the Asian Rice and Peas or any other Asian influenced dishes.

~ by Dayna on November 14, 2007.

4 Responses to “Asian Rice & Peas”

  1. beautiful photos of beautiful food.

  2. I love the usage of sesame and ginger – yum!! and sugar-snap peas? my favorite addition to asian meals :0)

  3. i would so get along with you.

  4. One of my favorite foods is baby bokchoy. However, I was led to believe that sesame oil should never be used for sauteing, as it becomes bitter. I use it as a last minute flavoring in my food prep. I’ll give this a try, as it looks delicious.

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