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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This rice is a little moister than most rice dishes. It goes well with other veggies. It is a speciality of Venice Ingredients:
1 1/2 lbs fresh peas, shelled (you can use frozen but fresh is better) |
2/3 cup long grain rice, uncooked (basmati) |
1 onion, finely chopped |
1 stalk celery, finely chopped |
1/2 cup dry white wine |
3 cups boiling water |
2 chicken stock cubes |
3 ounces butter |
2 tablespoons parmesan cheese, grated |
salt and pepper |
Directions:
1. Melt 2 oz of butter in a saucepan.
2. Add chopped onion and celery, cook until just translucent.
3. Add rice, cook a few minutes more, stirring to coat the rice with butter.
4. Add wine, 1 cup of boiling water and crumbled stock cubes.
5. Bring to a boil, add peas.
6. Reduce heat, simmer uncovered until the water has evaporated.
7. Add another cup of boiling water, cook until evaporated.
8. Add the final cup of boiling water.
9. Keep cooking until the water is almost absorbed.
10. Overall cooking time is about 20 minutes.
11. Stir in the Parmesan cheese and 1 oz butter.
12. Add salt& pepper to taste.
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