This rice pilaf lightens up a fairly rich menu, and it’s easy to make ahead and either keep warm or serve at room temperature. Save some time and buy a bag of matchstick carrots.
2 cups low-sodium chicken broth
1 cup jasmine rice
½ cup matchstick carrots
1 cup frozen peas
4 green onions, sliced
¼ cup chopped fresh parsley
2 Tbsp. (¼ stick) salted butter
½ tsp. salt
Freshly ground pepper
1. Bring the broth to a boil in a saucepan with a tight-fitting lid. Stir in the rice. Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
2. Meanwhile, place the carrots and 2 tablespoons water in a small microwave-safe bowl. Microwave on high power for 3 to 4 minutes, or until tender, and then drain.
3. Fluff the rice with a fork. Stir in the carrots, peas, green onions, parsley, butter, and salt, and season with the pepper to taste. Serve.