You must use this as the base for Burmese chicken booyah. The sweet onions and peas are the perfect accompaniment to this rich and flavorful curry! Because of the texture and mild sweetness, it marries well with many of my favorite indian and thai dishes. I know you will love what it does for your Asian cooking, so give it a try!
Pea and sweet onion rice
Servings 4-6 (depending upon the size)
- 1 c jasmine rice
- 1 c water
- 1/2 t freshly ground pepper
- 1/4 t sea salt
- 1/4 c frozen sweet peas
- 1/2 c minced sweet yellow onion or shallots
- 1/2 t chipotle pepper flakes
- Splash of EVOO
In a small/medium stock pot add the evoo, chipotle pepper flakes, salt and pepper and heat over low. Add the onions and cook for 5 minutes. Add the frozen peas and cook for another 5 or so minutes. Add the rice and stir in very well to coat with the oil and veggies. Add the water and turn the heat to high until it starts to boil. Stir the rice well. Cover and cook for about 30 seconds and then turn the heat down to low. Cook for another minute and turn the heat off. The rice will be ready in about 30-35 minutes.