PEAS RICE
This is a very simple to make. Seasoned rice and peas make an excellent main meal. I am sure it will become a favorite once you try it.
Provided by Sowmya
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Wash and drain the rice.
- Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
- Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.
Nutrition Facts : Calories 406.7 calories, Carbohydrate 78.8 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 8.3 g, SaturatedFat 4 g, Sodium 45 mg, Sugar 0.9 g
SPRING PEA SOUP
Truly a soup for the pea lover, this recipe originated with an idea in an old cookbook about eating better to live longer. Sauteed potatoes add body to an easy soup with good texture and superb pea flavor. -Denise Patterson, Bainbridge, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.
Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 1012mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
RICE AND PEAS
Provided by Food Network
Categories side-dish
Time 40m
Yield about 4 servings
Number Of Ingredients 7
Steps:
- Place beans, coconut milk, onions, thyme, salt, and pepper in large saucepan and add rice. Top with water, if necessary, so that there is about 2 1/2 times as much liquid as rice and beans. Place the hot pepper on top and bring to a boil. Reduce the heat and cover. Let the rice steam slowly for about 25 to 30 minutes or until all the liquid is absorbed and the rice is tender. Do not stir while cooking or allow the pepper to burst.
- Remove the pepper and thyme stalk, then fluff lightly before serving.
SPLIT PEA AND RICE SOUP
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
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.
RICE AND SPRING PEA SOUP (RISI E BISI)
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
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
LEEK AND PEA SOUP RECIPE
www.goodto.com has lots of quick and easy food recipes like this Slimy pond (pea) soup from Woman's Weekly. Find out more recipes at www.goodto.com
Provided by GoodtoKnow
Yield Serves: 6
Number Of Ingredients 10
Steps:
- Melt the butter with the oil in a large pan. Cook the leek and garlic, if using, for 5 minutes until soft. Add the potato to cook, stirring for a minute. Pour in the stock and bring to the boil.
- Simmer gently for 10-15 minutes, or until the potato will squash against the side of the pan. Add the peas and cook for another 5 minutes.
- Put the soup into a blender, or use a hand-held blender, to get it a smoother consistency. Add some seasoning to taste.
- Snip lettuce into shreds and put a few into warmed bowls, then ladle the soup in. Serve with toasted fingers of pitta bread.
- Cool soup, then pack into a plastic container, seal, label and freeze. Use within 2 months. Thaw in the fridge and reheat in a pan.
Nutrition Facts : @context https, Calories 377 Kcal, Fat 10 g
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
RICE AND SPRING PEA SOUP
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 the garlic and cook until golden, 1 to 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 the 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 to 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 the grated cheese and serve immediately.
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- In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
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- Heat the olive oil and butter in a medium saucepan over medium-high heat until the butter is melted.
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