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Ingredients
2 tablespoons butter
2 tablespoons finely chopped onion
1 cup rice
1 ½ cups water
1 bay leaf
Salt to taste if desired
2 cups fresh peas or one 10-ounce package frozen peas
Nutritional analysis per serving (4 servings)
48 grams carbs; 15 milligrams cholesterol; 280 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 3 grams fiber; 504 milligrams sodium; 7 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
- Step 2
Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
- Step 3
Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
- Step 4
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.
Private Notes
Comments
I am a recipe cooker and follow it to a tea. On Step 2, after bringing to boil and keeping it there for 17 minutes, the rice burns. I think it needs to come down to low after getting to a boil and the recipe needs to have this in its instruction. Hopefully next time, it will work.
Thanks for sharing such a great recipe
All I did is that after cooking the onions I added the peas (fresh)
Stirring for 2 minutes then added the rice.
It tastes great.
There is a version in 60 Minute Gourmet that uses garlic as well as onion, chicken broth instead of water, and (as Julia Child would say) more butter.
Agreed Recipe Cooker - you need to turn down the heat to a simmer before covering.
I love Pierre Franey. We tend to forget that there was a moment when telling people to mix rice with peas was necessary, but this is lovely. I just bonked the cooked (fresh, shelled) peas and a tablespoon of butter into the rice pot when it was done and mixed.