Total Time
25mins
Prep 5 mins
Cook 20 mins

This goes really well with grilled or BBQ chicken

Ingredients Nutrition

Directions

  1. Melt butter in a large pan, add onion and garlic, stir and cook for 5 mins until soft and golden colour.
  2. Add rice and stock, bring to the boil, stir.
  3. Reduce heat to low simmer uncovered for 5 mins or until almost all of the liquid has been absorbed.
  4. Add peas, stir until combined.
  5. Cover pan and cook over very low heat for another 10 mins or until rice is tender.
  6. Stir in parmesan cheese and parsley and serve immediately.

Reviews

(2)
Most Helpful

As Chia says , this was more like a risotto than a pilaf, never the less the taste is outstanding, we loved it. I scaled the recipe to half and it still turned out good and had to use chicken stock, had no veggie stock, but I did use the 2 garlic cloves. We enjoyed this very much, thanks for sharing.

Derf September 16, 2003

this was definitely more like a risotto with creamy rice, carmelized onions and the cheese thickened it nicely. i used fresh chives and parsley at the end for some additional color/flavor. nice side dish, thanks.

chia August 17, 2003

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