Rice & Peas Recipe
Ingredients
2 pounds (900 g) fresh peas in pods
1 medium onion
1 stalk celery
2 1/4 to 3 cups (560 to 750 ml) chicken broth
1/4 cup (60 ml) butter
3/4 cup (180 ml) uncooked rice
1/2 cup (125 ml) dry white wine
1/2 teaspoon (2 ml) salt
Large pinch pepper
1/4 cup (60 ml) grated Parmesan cheese
Directions
Shell peas; discard pods.
Chop onion and celery.
Heat broth in small saucepan over medium heat to simmering; keep hot over low heat.
Heat butter in 2 I/2-quart (2.5 L) noncorrosive saucepan over medium heat.
When foam subsides, add onion and celery; saute until onion is soft, about 5 minutes.
Stir in rice; cook and stir 2 minutes.
Stir hot broth into rice mixture in saucepan; stir in wine, salt and pepper.
Add peas.
Heat over high heat to boiling; reduce heat to low.
Simmer covered, stirring occasionally, until rice is tender but firm to the bite, about 12 minutes.
Remove from heat.
Stir cheese into cooked rice mixture
Chop onion and celery.
Heat broth in small saucepan over medium heat to simmering; keep hot over low heat.
Heat butter in 2 I/2-quart (2.5 L) noncorrosive saucepan over medium heat.
When foam subsides, add onion and celery; saute until onion is soft, about 5 minutes.
Stir in rice; cook and stir 2 minutes.
Stir hot broth into rice mixture in saucepan; stir in wine, salt and pepper.
Add peas.
Heat over high heat to boiling; reduce heat to low.
Simmer covered, stirring occasionally, until rice is tender but firm to the bite, about 12 minutes.
Remove from heat.
Stir cheese into cooked rice mixture
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