Risi e bisi (rice and peas)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter or margarine |
| ⅓ | cup | Finely chopped onion |
| 2 | tablespoons | Finely chopped parsley |
| 1 | cup | Raw regular white rice |
| 1 | pack | Frozen peas; (10 oz.) |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Grated Parmesan cheese |
Directions
In 4 tablespoons hot butter in heavy 3 quart saucepan saute onion and parsley 5 minutes. Add 2 cups water; bring to boiling. Reduce heat and simmer, covered, without stirring 14 minutes or until liquid is all absorbed. Meanwhile, cook peas as package label directs; drain well. Stir peas, salt and remaining butter into rice. Turn on serving dish. Sprinkle top with grated Parmesan cheese. Makes 6 to 8 servings. Note: You may substitute 1½ cups fresh shelled peas for frozen peas. Cook in boiling salt water 10 to 15 minutes or until just tender. Drain well and add to rice.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998