Rice and peas is a classic dish my grandmother Irene used to make. She was from the Northern part of Italy, so she used to cook a lot of soup and rice, even though we were definitely pasta eaters!
Rice and peas
- Preparation time: 30 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 300 gr or 11 oz of rice
- 300 gr or 11 oz of shelled peas
- 3 small fresh onion
- Extra virgin olive oil
- Salt and pepper to taste
- Meat broth
- 50 gr or 2 oz of grated Parmesan cheese
- Instructions
- Cut the onions thinly.
- Stew the onions in a pan with oil. Add the peas and cook for about twenty minutes adding a ladle of water.
- Wash the rice.
- Add a few ladles of broth and the rice in the pan. Cook, adding more broth if necessary.
- Salt and pepper. Serve with grated Parmesan cheese.
Tips to ensure the success of the dish:
- I suggest using small peas.
- For a good meat broth look here
Granny Irene joung
