RISI E BISI -- ITALIAN STYLE RICE AND PEAS
This is one of the first solid food entrees for many Italian children. It is one of my favorites and I continue to eat it today, at 35 years and counting!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place chicken stock in a small pot and warm over low heat.
- Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.
RICE AND GREEN PEAS
This is great with salmon, chicken, or other fish. Also great as a bed for shrimp or scallop kebobs. From Cooking Light.
Provided by Lynette !
Categories Rice Sides
Time 35m
Number Of Ingredients 9
Steps:
- 1. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots to pan; sauté for 1 minute or until tender.
- 2. Add carrot; sauté 1 minute.
- 3. Stir in rice; sauté 2 minutes. Add 1 1/2 cups hot water, thyme, and salt; bring to a boil. Cover, reduce heat, and simmer for 23 minutes or until rice is tender and liquid is absorbed.
- 4. Remove from heat; stir in peas and butter. Let stand for 5 minutes or until peas are thoroughly heated and butter melts.
CROATIAN RIZI-BIZI (RICE AND GREEN PEAS)
This is very popular side dish in Croatia, served with various meats and sauces. It is almost inevitable Sunday side dish with roasted or fried chicken. The recipe is with fresh green peas removed from shucks but it can be done with canned or frozen peas. This recipe is from Cooking High School in Zagreb, 1st year, slightly adopted to avoid too many steps and dishes (they, students, don't wash their dishes).
Provided by nitko
Categories White Rice
Time 50m
Yield 5 portions, 5 serving(s)
Number Of Ingredients 7
Steps:
- Sauté finely minced onion on butter and when transparent add green peas and parsley leaves (it will be even better if you use baby onions).
- Add some water and cook until green peas are almost soft (skip this if you use canned green peas, just sauté onion a bit). At the moment peas are soft; all liquid must evaporate, but be careful not to burn green peas.
- Add some more butter and whole rice. Sauté it until rice become greasy with butter, than add water, salt and pepper. Usual measure of the manufacturer for cooking rice is 1:3 (rice: water), so do it as they say.
- Cook rice stirring occasionally until rice is done.
- Put rice in casserole pot (greased with some butter) and put it in preheated oven (180°C) for 15 minutes. Serve hot.
Nutrition Facts : Calories 590.1, Fat 17.1, SaturatedFat 10.4, Cholesterol 42.7, Sodium 2449.8, Carbohydrate 95.5, Fiber 8.4, Sugar 6.3, Protein 12.5
RISI E BISI (VENETIAN-STYLE RICE AND PEAS) RECIPE
Steps:
- Shell the peas and discard the shells. Rinse and drain the peas well and set them aside.
- Melt 2 tablespoons of the butter in a large, heavy-bottomed skillet over medium heat and saute the onion until softened and transparent, about 5 to 8 minutes. Add the pancetta and continue cooking until lightly browned, about 5 minutes more.
- Add the shelled peas and 1/2 cup of the broth. Continue cooking until the peas are just tender, about 5 to 10 minutes.
- Add the rice and cook over medium-high heat, stirring with a wooden spoon, until it's well coated, then splash in the wine.
- Cook, stirring, until the wine has been absorbed, then add a ladle of the broth. Cook until most of the broth has been absorbed. Repeat until rice is firm but tender, about 20 minutes.
- Remove from heat and add any remaining broth, as necessary, to bring the consistency to that of a thick soup.
- Season to taste with salt and pepper. Stir in the parsley, grated cheese, and the remaining 3 tablespoons of butter until melted.
- Serve hot with additional grated cheese, for sprinkling on top.
Nutrition Facts : Calories 513 kcal, Carbohydrate 42 g, Cholesterol 70 mg, Fiber 5 g, Protein 17 g, SaturatedFat 16 g, Sodium 1613 mg, Sugar 10 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g
GREEN RICE AND PEAS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the rice, stock and water in a pot, bring to a boil, cover, and reduce heat to a simmer. Cook 18 minutes. Put the peas in bowl to defrost while the rice cooks.
- Whisk together the lemon juice, garlic and extra-virgin olive oil; add to a blender with the basil, parsley and tarragon and puree.
- Fluff the rice with a fork and add to the bowl with the peas. Pour the dressing over the top and toss to combine; serve or chill.
RISI E BISI (ITALIAN RICE AND PEAS) (RICE COOKER)
I love this recipe. You can use fresh or frozen peas with this. Using fresh peas, add them at the beginning. If you are using very young and tender fresh peas or frozen- add at the end. You can expect this rice to have the texture and consistency of a creamy risotto. From The Ultimate Rice Cooker Cookbook.
Provided by Bev I Am
Categories Medium Grain Rice
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Set Rice Cooker for the quick cook or regular cycle.
- Place the olive oil and butter in the rice cooker bowl.
- When the butter melts, add the shallots and celery.
- Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes.
- Add the wine and cook for a couple of minutes.
- Add the rice and stir to coat the grains with the hot butter.
- Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3-5 minutes.
- Add the stock and peas, if you are using fresh, mature peas; stir to combine.
- Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
- When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon.
- The rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance.
- If needed, cook for a few minutes longer.
- This rice will hold on the Keep Warm cycle for up to 1 hour.
- When ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.
- Add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through.
- Stir in the cream, cheese and salt to taste.
- Serve immediately.
Nutrition Facts : Calories 330.5, Fat 15.2, SaturatedFat 7, Cholesterol 33.9, Sodium 371.2, Carbohydrate 35.1, Fiber 3.5, Sugar 6.8, Protein 12.2
RICE AND GREEN PEA SIDE DISH
This recipe combines two of my family's favorite foods-peas and rice. The ingredients may be simple, but the colorful combination is unbeatable.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place all ingredients in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
Nutrition Facts : Calories 165 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
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