Spring pilaf with artichokes and green peas
Instructions:
- 1 tablespoon extra-virgin olive oil;
- 1 cup chopped green onions (about 6);
- ½ teaspoon fine sea salt;
- 2 teaspoons minced fresh rosemary, or 1 teaspoon dried;
- 1 clove garlic, minced;
- 2 cups instant brown rice;
- 1¾ cups low-sodium chicken broth or vegetable broth;
- 1 cup green peas (do not thaw if using frozen);
- 2 tablespoons chopped fresh dill or flat-leaf parsley, plus 2 tablespoons for garnish;
- ¼ teaspoon freshly ground black pepper;
- 8 quarters artichoke hearts, jarred or frozen (do not thaw);
- Finely grated Pecorino Romano or Parmesan cheese, for serving.
- Heat the olive oil in a large saucepan over medium heat. Add the green onions and ¼ teaspoon of the salt and cook, stirring frequently, until the dark green parts wilt but do not brown, about 2 minutes. Add the rosemary and garlic and cook, stirring, until fragrant, about 1 minute. Add the rice and stir until the kernels are coated with oil. Add the broth, and stir in the green peas and 2 tablespoons dill. Season with the remaining ¼ teaspoon salt and the pepper; nestle the artichoke pieces into the rice and bring to a boil.
- Decrease the heat to maintain a simmer, cover, and cook until the liquid is absorbed, about 5 minutes. Remove from the heat, cover, and let sit for 5 minutes.
- Taste and adjust for salt and pepper. Serve, sprinkled with the remaining 2 tablespoons dill and passing the cheese.
- TO VARY IT: Use 1 recipe long-grain parboiled rice. In step 1, you will add about 3 cups parboiled rice (instead of 2) and reduce the amount of broth to ¾ cup (instead of 1¾ cups). Cook for 10 (instead of 5) minutes in step 2.