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Spring Pilaf With ARtichokes And Green Peas

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Makes: 4 servings adjust
This quick dinner side is perfect for the days when you are tired, overworked, and simply done with the day. Most of the ingredients come from the freezer or pantry and they combine quickly for an invigorating meal. Sweet green peas, artichoke hearts and any fresh herbs on hand will remind you why cooking beats take out. Pair with chicken.



  • 1 tablespoon Extra Virgin Olive Oil
  • 1 cup Green Onion, chopped (yellow onion would also work)
  • 12 teaspoon Fine Sea Salt

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the green onions and 1/4 teaspoon of salt and cook, stirring frequently until the dark green parts wild but do not brown about 2 minutes.


  • 2 teaspoons Fresh Rosemary, minced
  • 1 clove Garlic, minced

Step 2

Add the rosemary and garlic and cook, stirring, until fragrant about 1 minute.


  • 2 cups Brown Rice, instant
  • 1 34 cups Chicken Broth
  • 1 cup Frozen Peas
  • 2 tablespoons Fresh Parsley, flat leaf
  • 14 teaspoon Black Pepper, ground
  • 8 Artichoked Hearts, quarters

Step 3

Add rice and stir until the kernels are coated with oil. Add the broth and stir in the green peas and 2 tablespoons of parsley. Season with the remaining salt and pepper; nestle the artichoke pieces into the rice and bring to a boil.

Step 4

Decrease the heat to maintain a simmer, cover and cook until the liquid is absorbed (about 5 minutes) Remove from heat, cover and let sit for 5 minutes.

Step 5

Taste and adjust for salt and pepper. Serve with sprinkled parsley.
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