"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 with peas) Recipe

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This recipe for Risi e bisi (rice with peas), by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Kostelyk
Added: Monday, October 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T. olive oil
1 T. butter
2-3 garlic cloves, minced
1/2 t. salt
1 1/2 c. long grain rice
2 1/4 c. reduced sodium chicken broth
1 1/2 c. fresh or thawed frozen peas
1/4 c. chopped flat-leaf parsley
Black pepper

Directions:
Directions:
Put olive oil and butter in frying pan or skillet over medium high heat. Add and garlic and salt and cook, stirring, for 1-2 minutes. Add rice and cook, stirring, until rice is opaque. Add broth, stir and turn heat to high. Bring to a boil, cover, reduce heat to low, and simmer, undisturbed while rice absorbs liquid, about 15 minutes. Remove cover, quickly add peas (leave peas on top, do not stir) and return cover. Take off heat and let sit 5 minutes. Remove cover, add parsley and fluff with a fork. Serve hot, sprinkled with pepper to taste.

Personal Notes:
Personal Notes:
Good, easy side dish!

 

 

 

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