Rice And Pea Soup Food

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SPLIT PEA AND RICE SOUP



Split Pea and Rice Soup image

Make and share this Split Pea and Rice Soup recipe from Food.com.

Provided by MsBindy

Categories     Rice

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup dried split peas
3 cups water
2 cups onions, chopped
2 large garlic cloves, minced
1/4 cup olive oil
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon ground cardamom
2 cups vegetable stock
2 teaspoons fresh lemon juice
1/2 cup cooked rice
salt and pepper
1/4 cup fresh parsley, chopped

Steps:

  • Rinse the peas.
  • Put them in a soup pot with 3 cups of water and bring to a boil.
  • Reduce heat, cover, and simmer for 45-60 minutes.
  • Meanwhile, saute the onions and garlic in olive oil until onions are translucent.
  • Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside.
  • When peas are cooked, stir in the onion mixture along with the stock.
  • Add the lemon juice and cooked rice and season with salt and pepper.
  • Stir in the parsley and gently reheat.

RISI E BISI -- ITALIAN STYLE RICE AND PEAS



Risi e Bisi -- Italian style rice and peas image

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

1 quart chicken stock (recommended: Kitchen Basics brand) available in paper box containers on soup aisle
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 rounded cup Arborio rice
Salt and pepper
1 cup frozen peas
1/2 cup grated Parmigiano-Reggiano or Romano cheese, a couple of handfuls

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 PEA SOUP



Rice and Pea Soup image

Categories     Rice     Pea     Simmer     Boil

Yield makes about 3 quarts, serving 8

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, plus more for serving
1/4 pound bacon (about 4 thick-cut strips), cut in 1/3-inch pieces
2 cups 1/2-inch-diced leek
1 tablespoon coarse sea salt or kosher salt, plus more to taste
1 pound frozen peas, or 3 cups shucked fresh peas
3/4 to 1 cup rice
4 tablespoons chopped fresh Italian parsley
1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano for serving, and more for passing
Freshly ground black pepper
Recommended Equipment
A 5-quart pot for heating the water
A heavy-bottomed stockpot or large saucepan, at least 10 inches wide and 8-quart capacity

Steps:

  • Pour the olive oil into the heavy pot and set over medium heat. Stir in the bacon pieces, and cook for several minutes to render the fat. When the bacon starts to crisp, stir in the leek (and fresh peas, if using). Cook, stirring frequently, until the leek is wilted and the bacon is caramelized, about 6 minutes.
  • Meanwhile, heat 3 quarts water to a simmer. Pour into the pot with the leek and bacon, add the tablespoon salt, and stir well. Rapidly bring to a boil, then adjust the heat to maintain active bubbling, and cook for an hour or longer, to build flavor in the soup base. Cook covered or uncovered, to reduce the soup rapidly or slowly, to a consistency you prefer (see headnote).
  • Stir in the frozen peas, if using. Return the soup to a bubbling simmer, and cook for 20 minutes before adding the rice. (If fresh peas are already cooking in the pot, stir in the rice after the hour or so of cooking, when the volume has reduced.) Use 3/4 cup rice for a looser soup, or a full cup of rice for a denser one. Return the soup to the active simmer, taste, and stir in 1/2 teaspoon or more salt-remember that more rice needs more seasoning.
  • Cook the rice for 10 minutes or so, stirring occasionally, until the grains are cooked through but not mushy. Turn off the heat; stir in the parsley and grated cheese; season the soup with lots of freshly ground black pepper. Serve immediately, passing more cheese and olive oil at the table.

WILD RICE AND SPLIT PEA SOUP



Wild Rice and Split Pea Soup image

Another soup for fall! If you had rice made ahead of time (or leftover) this would go together in no time! 4-6 servings 45 min

Provided by dicentra

Categories     Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon oil
1 large red onion, diced
2 stalks celery, diced
12 ounces button mushrooms, sliced
3 garlic cloves, minced
10 cups water
1 cup split peas (yellow or green)
2 carrots, diced
2 cups potatoes, diced
1/2 cup wild rice
2 tablespoons dried parsley
2 teaspoons dried oregano
1 teaspoon black pepper
salt

Steps:

  • Sauté onion garlic, celery and mushrooms in oil.
  • Stir in water, split peas, carrots, potatoes, herbs and rice. Bring to a simmer. Reduce heat to a simmer and cook until peas are tender.
  • Serve hot with some crusty bread.

Nutrition Facts : Calories 386.1, Fat 4.8, SaturatedFat 0.7, Sodium 71.5, Carbohydrate 69.8, Fiber 18.6, Sugar 10, Protein 20.5

RICE & PEAS



Rice & peas image

Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans

Provided by Anna Glover

Categories     Dinner, Lunch, Side dish, Supper

Time 25m

Yield Serves 4 as a side

Number Of Ingredients 6

400g can kidney beans , rinsed and drained
400ml can low-fat coconut milk
½ tsp dried thyme
½ tsp ground allspice
6 spring onions , sliced
200g long grain rice

Steps:

  • Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
  • Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.

Nutrition Facts : Calories 335 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.04 milligram of sodium

RICE AND SPRING PEA SOUP (RISI E BISI)



Rice and Spring Pea Soup (Risi E Bisi) image

Make and share this Rice and Spring Pea Soup (Risi E Bisi) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Short Grain Rice

Time 1h19m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium onion, finely diced (about 1 1/2 c.)
2 garlic cloves, chopped fine
1 lb fresh peas, shelled (1 1/2 c fresh peas or 10 oz. frozen peas, defrosted and drained)
1/2 cup finely chopped celery, including leaves
salt
fresh ground black pepper
8 cups chicken stock or 8 cups canned low sodium chicken broth
1 cup arborio rice (or other Italian short-grain rice)
1/2 cup grated parmigiano-reggiano cheese

Steps:

  • Heat the olive oil and butter in a 4 to 5 quart pot over medium heat until the butter is foaming.
  • Stir in the onion and cook, stirring, until light golden, about 8 minutes.
  • Add in the garlic and cook until golden, 1-2 minutes.
  • Stir in the peas and celery; season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes.
  • Add the chicken stock and bring to a boil over high heat.
  • Adjust heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes.
  • Stir in the rice and cook until tender, 12-14 minutes, stirring occasionally (for a firmer texture, cook the rice a few minutes less).
  • Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness.
  • Stir in grated cheese and serve immediately.

Nutrition Facts : Calories 407.4, Fat 14.5, SaturatedFat 5.3, Cholesterol 24.6, Sodium 583, Carbohydrate 51.1, Fiber 5.3, Sugar 10.3, Protein 17.2

HOPPIN' JOHN SOUP (BLACK-EYED PEAS AND RICE)



Hoppin' John Soup (Black-Eyed Peas and Rice) image

Soup made with black-eyed peas, onion, vegetables, chicken bouillon, garlic, thyme, cumin, pepper, and rice. Great served with cornbread.

Provided by littleturtle

Categories     Clear Soup

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/3 tablespoons olive oil
1/2 tablespoon butter
3/4 onion, chopped
1/2 garlic clove, finely chopped
1 3/4 cups dried black-eyed peas
3/4 teaspoon thyme or 1/4 teaspoon dried thyme
11 cups chicken broth
3 cups water
1 cup rice
4 slices bacon, diced
1/2 cup celery, chopped
2 (8 ounce) cans carrots, sliced
1 (28 ounce) can stewed tomatoes, chopped
1/4 teaspoon Tabasco sauce
cumin, to taste
1 -2 teaspoon sugar
1 teaspoon salt
3/4 teaspoon pepper
1/2 lb crumbled sausage (cooked) or 1/2 lb diced pork (cooked)

Steps:

  • In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.
  • Add peas, thyme, and 9 cups chicken broth, and bring to a boil.
  • Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.
  • Add the water and bring to a boil.
  • Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).
  • In a seperate pot, cook rice according to package directions.
  • Fry bacon, then add the celery and saute until it's clear.
  • When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).
  • Bring to a boil, and taste for seasoning.
  • At this point it isn't necessary to continue cooking, but you can cook longer if desired.
  • Serve with cornbread.

Nutrition Facts : Calories 492.2, Fat 19.1, SaturatedFat 6, Cholesterol 26.1, Sodium 1988.8, Carbohydrate 57.5, Fiber 7.2, Sugar 12, Protein 23.3

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