Ellen Bales


This sounds like a gourmet dish but it's very simple and you may substitute any kind of rice you like.
Recipe & photo:

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★★★★★ 1 vote
4 to 6
10 Min
30 Min


2 c
kapika rice (golden rice)
2 3/4 c
vegetable broth
1 c
fresh or frozen peas
1/2 c
shallots, sliced into very thin rounds and separated
peanut oil or safflower oil
2 tsp
fresh chives, minced
2 tsp
parsley, minced


1Place the uncooked rice into a 3-1/2-quart Dutch oven with a heavy lid. Add the vegetable stock and a pinch of salt. Bring the broth to a boil over high heat. Immediately turn down the heat to simmer and put the lid on. Simmer for 20 minutes.

2Heat 1/2 inch of oil in a 2-quart saucepan over medium high heat. When the oil is hot, add the shallots. When the shallots are brown, in just a couple of minutes, remove them from the pan with a slotted spoon to a paper towel-lined plate and season with salt and pepper. Set aside.

3When the rice is done, quickly add the peas. Don't stir them; just leave them on top of rice to steam. Cover the pot and let simmer for 10 minutes.

4Fluff the rice/peas with fork. Spoon mixture into bowls, sprinkle with the chives and parsley, and finally with the shallot garnish. Serve while hot.

About this Recipe

Course/Dish: Vegetables, Rice Sides
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy