PEAS AND RICE WITH CRISPY SHALLOTS

★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

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

serves 4 to 6
prep time 10 Min
cook time 30 Min

Ingredients

  • 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
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How To Make

  • 1
    Place 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.
  • 2
    Heat 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.
  • 3
    When 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.
  • 4
    Fluff the rice/peas with fork. Spoon mixture into bowls, sprinkle with the chives and parsley, and finally with the shallot garnish. Serve while hot.

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