- 550ml water
- 6 bags Tetley Green tea with Lemon
- 2 tbsp butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 120g finely chopped red pepper
- 1 clove garlic, minced
- 300g parboiled long grain white rice
- 2 tsp chopped fresh thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- Pinch ground nutmeg
- 120g frozen peas, thawed
- 60g chopped fresh parsley
- 60g sliced almonds
- 60g raisins
- Pour the water into a saucepan; bring to a boil.
- Add the tea bags and remove from heat. Steep, covered, for 5 minutes.
- Carefully squeeze the tea bags to release as much liquid as possible; discard.
- Meanwhile, melt butter in a large saucepan set over medium heat.
- Add onion, carrot, celery, red pepper and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are softened.
- Add rice, thyme, bay leaf, salt, pepper and nutmeg; cook, stirring occasionally, for 2 minutes or until rice is well coated.
- Stir in tea and bring to a simmer. Reduce heat to low.
- Cook, covered, for 15 minutes or until all the water has evaporated and rice is tender.
- Add peas. Remove from heat. Cover and let stand for 5 minutes.
- Fluff rice with fork. Gently stir in parsley, almonds and raisins.
- For a golden-coloured rice pilaf, add a little ground turmeric when cooking the rice.
- This recipe can also be prepared using Tetley Pure Green Tea.
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