Peas and spring onions are sure signs that spring has sprung. Farmers markets will be boasting these early crops, which are packed with phytonutrients and vitamin K. We’ve combined the two in creamy Indonesian pilaf that is delectable paired with chutneys, yogurt, tropical fruits and a colorful side salad. Traditional snap peas are used in this recipe, but feel free to substitute with any other type of pea that is available to you.
1/3 cup organic peanut butter
1 tablespoon dry white wine
2 tablespoons rice vinegar
¼ cup water
2 teaspoons fresh ginger, grated
½ teaspoon cayenne pepper
½ teaspoon organic sugar
2 cloves organic garlic, minced
4 organic spring onions, white part chopped (save tops for garnish)
From the Organic Authority Files
2 cups water
½ cup vegetable stock
1 cup organic brown rice
2 ½ cups organic fresh peas (2 ½ pounds unshelled)
½ organic peanuts or sunflower seeds, toasted
organic spring onion tops, chopped
Heat peanut butter in a saucepan and begin adding other sauce ingredients once it has melted. Keep the heat on medium to low, covering to keep it warm.
Boil the water and vegetable stock, add rice and lower the heat to a simmer. Cover tigthly and cook for 15 minutes. Uncover and pour the peas on top of the rice, and cover and simmer for another 5 minutes.
Toss the rice mixture and peanut sauce together and garnish with peanuts or sunflower seeds, spring onion tops and cilantro. Serve with your favorite chutney, yogurt, and your choice of coconut, oranges, and bananas.
Image: Myrtle Glen Farm