1 cup uncooked long-grain white rice
1 1/2 tablespoons uncooked long-grain white rice
2 tablespoons fish sauce
1 tablespoon salmon sauce
1 teaspoon white wine vinegar
1 cup water
1 cup canned peas
1 pound carrots, quartered
1 onion, quartered
3 dried basil
3 bay leaves
1/4 teaspoon ground black pepper
1/4 teaspoon sage
3 tablespoons white sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
salt and pepper to taste
1 cup diced celery
1/3 cup chopped carrots
In a large bowl, combine rice, fish sauce, peas and carrots. Set aside. Rinse in cold water, drain and rinse with cold water. In a saucepan, combine potatoes, salt, pepper, sage, sugar, cinnamon and allspice. Heat, up to medium-low, in a large pot over medium heat. When potatoes are tender, add the onion and bay leaves. Bring to a boil and then reduce heat to medium low. Boil for 8 minutes or until potatoes and beans are tender.
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