Tea Bag Rice Pilaf

Ingredients:

• 1 cup long-grain rice (like basmati or jasmine)
• 2 used tea bags (black tea, green tea, or herbal tea—your choice)
• 2 cups vegetable or chicken broth (or water)
• 1 tablespoon olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 cup frozen peas (or any vegetables you prefer)
• Salt and pepper, to taste
• Fresh herbs (like parsley or cilantro), for garnish (optional)

Instructions:

1. Prepare the Broth:
   • In a pot, heat the vegetable or chicken broth. Once it’s hot, add the used tea bags and let them steep for about 10 minutes to infuse the flavor. Remove the tea bags and set the broth aside.
2. Sauté the Aromatics:
   • In a large skillet or saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
3. Add the Rice:
   • Stir in the rice, cooking for another 2-3 minutes until the rice is lightly toasted.
4. Combine with Broth:
   • Pour the prepared tea-infused broth into the skillet. Add the diced carrot and peas, and season with salt and pepper. Bring to a boil.
5. Cook the Rice:
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
6. Fluff and Serve:
   • Once cooked, fluff the rice with a fork. Taste and adjust the seasoning if necessary. Garnish with fresh herbs before serving.

Enjoy!

This dish not only saves your used tea bags from being thrown away but also adds a unique flavor to your rice! Feel free to experiment with different types of tea and vegetables based on your preferences.