New This Month

Brown Rice with Peas and Cilantro


This easy side is particularly great with roast pork or chicken curry.

  • Servings: 4

Photography: Andrew Purcell

Source: Everyday Food, September 2012


  • 1 tablespoon olive oil
  • 3/4 teaspoon whole fennel seed
  • 1 small yellow onion, finely chopped
  • 1 cup instant brown rice
  • 1 cup frozen peas, thawed
  • 1/3 cup roughly chopped fresh cilantro
  • Salt and pepper


  1. In a large saucepan, heat olive oil over medium. Add fennel seed and onion; saute until soft, about 4 minutes. Stir in brown rice and cook 1 minute. Add 1 3/4 cups water and bring to a boil, then reduce heat and simmer, covered, until water is absorbed, about 12 minutes. Stir in peas and cilantro, then season with salt and pepper.

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