This rice pilaf recipe is an easy side dish that uses red-and-brown Indonesian Volcano Rice, which is cultivated in mineral-rich volcanic soil and is high in magnesium, manganese and zinc. You can substitute any brown rice. We added seasonal fresh English peas for color; edamame, fresh green chickpeas or thawed frozen peas would work well, too. To cook fresh peas, blanch them in boiling water for 2 minutes or until tender but not mushy, drain, and rinse in cold water.