Rice And Minted Peas Recipes

PEA AND MINT RISOTTO

Steps:

• Bring the chicken broth to a bare simmer in a medium saucepan.
• Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
• Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
• Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
• Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.

RICE AND MINTED PEAS

Steps:

• Combine rice and 1 1/2 cups water in heavy-bottom saucepan, and bring to boil. Reduce heat, and simmer, covered, cooking for a total of 17 minutes, until rice is tender and water has been absorbed.
• Wash, dry and chop mint.
• One to two minutes before rice is cooked, stir in peas and continue cooking. A few seconds before rice is done, stir in mint and season with salt and pepper.

MINTED RICE WITH PEAS

Steps:

• In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.

JASMINE RICE PILAF WITH PEAS, MINT, AND LEMON

Steps:

• Combine the rice and 6 cups of cold water in a pot. Sprinkle in the salt and bring to a boil over medium-high heat. When the liquid comes to a boil, reduce the heat to low and cover. Cook the rice for 20 minutes, without peaking under the lid, the steam is most precious in cooking rice. When the rice has absorbed the water it will form "craters" or holes in the top.
• Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. This allows the rice to steam, with the bottom layer as fluffy as the top.
• Fluff the rice with a fork and transfer to a serving bowl. Add the blanched peas, green onions, lemon juice and zest, mint, and oil; season with salt and pepper. Toss gently, taking care not to smash the grains of rice. Garnish with pea tendrils before serving, if using.