PEAS AND RICE WITH CRISPY SHALLOTS

1
Ellen Bales

By
@Starwriter

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

Rating:

★★★★★ 1 vote

Serves:
4 to 6
Prep:
10 Min
Cook:
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

How to Make PEAS AND RICE WITH CRISPY SHALLOTS

Step-by-Step

  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.

Printable Recipe Card

About PEAS AND RICE WITH CRISPY SHALLOTS

Course/Dish: Vegetables Rice Sides
Dietary Needs: Vegetarian



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