To make Buttered Sweet Pea Rice pareve (dairy- and meat-free), replace butter with olive oil. Then you can serve it to people keeping kosher (who don't eat meat and dairy at the same meal).




  • Preheat oven to 375°F. In an oven-safe small saucepan with a lid bring 2 cups water and 1 1/2 teaspoons salt to boiling. Stir in rice; cover. Transfer to oven. Cook 20 minutes or until rice is tender and water is absorbed. Spread rice onto a baking sheet or tray; let cool.

    Meanwhile, in a nonstick skillet cook almonds over medium-low 2 to 3 minutes or until starting to brown, stirring constantly. Transfer to a bowl.

    Once rice cool, heat a large skillet over medium-high. Add 1/2 cup water, the butter, Chili Garlic Jazz, and 1/2 teaspoon salt. Bring to boiling.

    Add cooked rice to skillet. Cook 5 minutes or until hot. Add sweet and snap peas; mix to combine. Cook 30 seconds more or until heated.

    Remove from heat. Stir in pea shoots. Top with toasted almonds and additional pea shoots. Makes 8 servings.

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Chili Garlic Jazz

Preheat oven to 250°F. In a food processor combine 1 cup coarsely chopped garlic, 1/2 cup coarsely chopped red finger or Fresno chiles, and 1/4 cup canola oil. Process 2 to 3 minutes or until mixture forms a thick paste. Pour into an oven-safe 1 quart pot. Add 1/2 to 2/3 cup canola oil; the oil should come just over the top of the mixture. Cover; bake 45 to 60 minutes or until mixture smells toasty. Let cool completely. Refrigerate in a screw-top jar up to 1 month.

Nutrition Facts

212 calories, 8.7 g fat (3.85 g saturated fat, 0.9 g polyunsaturated fat, 3.06 g monounsaturated fat), 15.27 mg cholesterol, 327 mg sodium, 30.44 g carbohydrates, 2.85 g fiber, 1.52 g sugar, 4.78 g protein.