RICE WITH PEAS
Provided by Pierre Franey
Categories dinner, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
- Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
- Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
- Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams
EASY CREAMED RICE WITH HAM & PEAS
Make your weeknight special with our recipe for Easy Creamed Rice with Ham & Peas. Your family will love the taste of Easy Creamed Rice with Ham & Peas.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in large skillet on medium heat. Add onions; cook and stir until tender.
- Add milk, ham, peas and bouillon; stir. Bring to boil.
- Stir in rice and Parmesan cheese; cover. Remove from heat. Let stand 5 min.
Nutrition Facts : Calories 460, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 890 mg, Carbohydrate 57 g, Fiber 3 g, Sugar 8 g, Protein 19 g
ITALIAN RICE AND PEAS
This rice is a little moister than most rice dishes. It goes well with other veggies. It is a speciality of Venice
Provided by Bergy
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt 2 oz of butter in a saucepan.
- Add chopped onion and celery, cook until just translucent.
- Add rice, cook a few minutes more, stirring to coat the rice with butter.
- Add wine, 1 cup of boiling water and crumbled stock cubes.
- Bring to a boil, add peas.
- Reduce heat, simmer uncovered until the water has evaporated.
- Add another cup of boiling water, cook until evaporated.
- Add the final cup of boiling water.
- Keep cooking until the water is almost absorbed.
- Overall cooking time is about 20 minutes.
- Stir in the Parmesan cheese and 1 oz butter.
- Add salt& pepper to taste.
Nutrition Facts : Calories 455.7, Fat 19, SaturatedFat 11.6, Cholesterol 48.2, Sodium 792, Carbohydrate 53.7, Fiber 9.7, Sugar 11.4, Protein 13.3
CREAMY PEAS & RICE
It was just the Son & I tonight, so he asked if I'd make him this side rice dish...I make his a meal, by adding some browned sausage to it...I usually serve this with pork, although it would be a great side with any meat... Enjoy!
Provided by Cassie *
Categories Rice Sides
Time 25m
Number Of Ingredients 11
Steps:
- 1. In a large skillet, melt butter and add to the pan the mushrooms, onion and garlic. Salt & pepper. Saute until lightly browned.
- 2. Add the milk, soup, peas and rice, bring to a boil, then simmer 5 minutes, stirring occasionally. If more milk is needed add to your liking. Sometimes the rice will absorb more than expected. You want it creamy - not dry.
- 3. Place lid on pan and turn off burner. Let set for 5 minutes or until rice is tender. This is where I would add desired add ins if using. Serve immediately.
CREAMY RICE WITH PEAS AND MUSHROOMS
Serve this Creamy Rice with Peas and Mushrooms for a hearty holiday side dish. This Creamy Rice with Peas and Mushrooms is especially perfect because it takes just minutes to prepare and comes packed with delicious flavor.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Cook and stir onions in dressing in large saucepan on medium-high heat 2 min. or until tender. Add mushrooms; cook 2 to 3 min. or until mushrooms are tender.
- Add broth and peas; stir. Bring to boil.
- Stir in rice and cream cheese; cover. Remove from heat. Let stand 8 min. Stir in lemon zest and Parmesan cheese.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 410 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 3 g, Protein 8 g
PARMESAN PEAS 'N' RICE
Parmesan Peas 'n' Rice are a wonderful complement for any meal. My husband, John, likes rice but isn't crazy about peas, and I'm just the opposite. It's a great compromise!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.
Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 626mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
HERBY RICE SALAD WITH PEAS AND PROSCIUTTO
This bright, lemony salad laced with fresh herbs is a passport to spring. Simmering the rice in plenty of salted water just until it's al dente and then cooling it well is key. Blanched fresh peas are terrific if you can find them, but frozen work just fine. The trick is marinating them in lemony olive oil, a technique borrowed from the Michigan chef Abra Berens, who uses it in her comprehensive book "Ruffage: A Practical Guide to Vegetables" (Chronicle Books, 2019). The prosciutto adds a nice salty hit, but you could sub in a dollop of creamy ricotta or leave both out for your vegan friends. Either way, the recipe delivers a bright salad that can stand in for a light meal.
Provided by Kim Severson
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Prepare the rice: Bring a large pot of water to a rolling boil and salt it. Stir in the rice. When the water returns to a boil, reduce the heat to low, cover and cook the rice at a gentle simmer for about 15 minutes, or until tender but still a bit firm and not at all mushy. Drain the rice in a colander set in the sink, then transfer it to a large bowl. You can refrigerate it after this step or use it once it has cooled completely.
- Meanwhile, in a large bowl, combine the peas, olive oil, sliced onion, lemon zest and juice, red-pepper flakes and ½ teaspoon salt. Allow to marinate, refrigerated, for 20 minutes or up to 3 days.
- Remove the sliced onion from the pea mixture and discard. Add 5 cups of the cooled or refrigerated rice to the pea mixture, along with the basil, mint, parsley and chives; toss gently to combine. Taste for salt and lemon juice. This is important - get it the way you want it. If the ratio needs a bit more rice, add it from whatever is left. (You should have another cup or so.) You may also wish to add more herbs.
- Serve in shallow bowls, draping a couple of slices of prosciutto alongside for each person. Alternatively, a spoonful of really good ricotta on top is also delicious. Or, serve with both prosciutto and ricotta - although vegetarians and vegans will enjoy this dish without the meat or dairy. Set out lemon wedges to squeeze to taste.
EASY RICE AND PEAS
Even folks who aren't fond of vegetables will gobble up this simple-to-prepare side dish. For even more color, toss in some chopped frozen carrots.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Bring water, butter and salt to a boil in a large saucepan. Add rice and peas. Cover and remove from the heat. Let stand for 5-7 minutes or until all of the water is absorbed.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 662mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMY RICE WITH LEMON, HERBS, AND PARMESAN
Categories Rice Side Vegetarian Quick & Easy Parmesan Lemon Basil Parsley Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring 4 quarts water to boil in large pot over high heat. Add rice and onion. Boil until rice is just tender, about 16 minutes. Drain, reserving 1/2 cup cooking liquid.
- Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add hot rice mixture; stir to melt butter. Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir. Season with salt and pepper. Sprinkle with 2 tablespoons cheese. Garnish with basil sprigs and serve.
CREAMY RICE WITH PEAS AND MUSHROOMS
Make and share this Creamy Rice With Peas and Mushrooms recipe from Food.com.
Provided by Courtly
Categories White Rice
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook and stir onion in dressing in large saucepan on medium-high heat for 2 minutes or until tender.
- Add mushrooms; cook 2 to 3 minutes, or until mushrooms are tender.
- Add broth and peas; stir.
- Bring to boil.
- Stir in rice and cream cheese; cover.
- Remove from heat.
- Let stand 8 minutes.
- Stir in lemon peel and Parmesan cheese.
- Garnish with lemon slices and fresh dill, if desired.
Nutrition Facts : Calories 207.5, Fat 8.6, SaturatedFat 4.1, Cholesterol 18.3, Sodium 408.4, Carbohydrate 25.4, Fiber 1.7, Sugar 2.7, Protein 7.2
COCONUT RICE WITH PEAS
Traditional accompaniments for jerk chicken are savory rice with crowder peas or red beans, plantains, sweet potatoes or yams, and a fried corn bread called festival. I had the idea to make my rice with coconut milk and fresh spring peas, which may not please purists, but it's delicious.
Provided by David Tanis
Categories dinner, weekday, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
- Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
- Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 1 gram, Carbohydrate 42 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 152 milligrams, Sugar 2 grams
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