Asian Rice Pilaf

• 3 Tbsp butter
• 1/2 cup carrot thinly sliced
• 1/2 cup celery sliced
• 1/2 cup onion chopped
• 1 cup rice uncooked
• 2 cups hot water
• 2 Tbsp soy sauce
• 1 tsp sugar
• 2 tsp hoisin sauce
• 2 tsp dried parsley
• 2 tsp chicken bouillion
• 1/2 tsp ground ginger
• 2 1/2 cups frozen peas
• 1 tsp Cooking with Greens Spicy Umami blend

 Add bouillon, soy sauce, sugar, hoisin and ginger to the 2 cups of very hot water. In a saucepan, add the butter, carrots, celery and onion. Cook until onion is translucent. Add in rice and cook for 2 minutes. Add in the hot water mixture. Bring to boil, lower to simmer and add in peas.Cover and cook until liquid is absorbed. Add in parsley and fluff rice. Serve.