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Rice Stick Pilaf with Geramin La Brie’s Cunningham Blend

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Ingredients

Adjust Servings:
1 Packet Rice Stick Noodles Available in most grocery stores in the Chinese section
1/2 Cup Frozen Peas
1 Tablespoon Geramin La Brie’s Cunningham Blend
1 Teaspoon Whole Mustard Seeds
1 Small finely diced Onion
1/4 Finely diced Jalapeno
1/4 Inch Grated Ginger Root
1 Cup Shredded Coconut

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Rice Stick Pilaf with Geramin La Brie’s Cunningham Blend

Features:
  • Gluten Free
  • Vegan
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

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Temper mustard seeds. (To temper add oil to the pan and wait till oil turns really hot) – then add the mustard seeds)Once mustard seeds start to crackle add the diced onions, ginger and jalapeño and sauté till onions turn translucent. Then add the frozen peas and the Cunningham Blend. Saute for a minute or two. Turn off the stove.

In a deep bowl add hot boiling water to the Rice sticks – Add enough water so as to immerse the rice sticks in the hot boiling water- Leave noodles in for 5-7 minutes or more until fully cooked –Pour noodles into a colander empty water – with scissors cut the noodles into small pieces in large bundles- Add the noodles into the pan and mix thoroughly and turn fire on….Mix well and serve.

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