Prep 15 mins
Cook 20 mins
I've often used this as a side dish. I really like it as it doesn't override the other flavours of the meal I've cooked, which is why it makes for such a wonderful vegetable accompaniment.
- 1 kg peas
- 2⁄3 cup long grain rice
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 60 g butter
- 1⁄2 cup dry white wine
- 3 cups boiling water
- 2 chicken stock cubes, crumbled
- 30 g butter (EXTRA)
- 2 -3 tablespoons grated romano cheese
- freshly ground black pepper
- Melt the butter in a saucepan and add the finely chopped onion and celery.
- Cook until they have just changed colour.
- Add the rice, and cook for a further few minutes, stirring constantly until all the rice is covered with the butter and becomes transparent.
- Add the white wine, 1 cup of boiling water and the crumbled stock cubes.
- Bring to the boil and add the peas.
- Reduce the heat and simmer UNcovered until the water has evaporated.
- Then add another cup of boiling water, and cook again, until this water has evaporated.
- Now add the 3rd cup of boiling water, and continue cooking until the water is ALMOST absorbed and the peas-cooked.
- Stir the grated Romano cheese and the extra 1 oz of butter through the peas and rice.
- Season with salt and pepper and serve garnishd with a sprig of parsley.