"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Risi e Bisi (Rice and Peas) Recipe

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This recipe for Risi e Bisi (Rice and Peas), by , is from Suz's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Kuhn
Added: Monday, June 16, 2008


1 cup Long-grain white rice
2 Tablespoon olive oil
1 stalk celery diced
1/2 cup minced onion
1 3/4 cup reduced-sodium chicken stock
1/4 cup dry white wine
1 Tablespoon dried parsley
1/2 tsp salt
1/2 tsp pepper
1 cup frozen peas (defrosted)
1/4 cup diced smoked ham
3 Tablespoonunsalted butter
1/2 cup freshly grated Parmigianino reggiano cheese

1. Wash rice in warm water until water runs clear.
2. Put oil, celery and onions in pan and saute 4 min.
3. Add all remaining ingredients except for peas, ham, butter and cheese. Stir and cover.
4. Cook until rice is done - then add peas, ham and stir. close lid and let rest for 10 min.
5. Open lid and stir in butter and cheese.
6. Serve immediately

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
Thank you Teri Lowens for this recipe




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