Monday, May 16, 2011

Basmati Rice with Peas

1 1/2 T. Butter
1 T. Olive Oil
1/2 of a Vidalia onion, diced
1C. Brown Basmati Rice
2C. Chicken Broth
1/2 Cup Pinot Grigio
Salt and pepper to taste
1/3C. Frozen Peas

Over medium heat, saute onion in butter and olive oil until onions are translucent. Add Rice and stir to coat in butter, saute until rice is toasted brown. Add broth and wine and bring to a boil. Reduce heat, cover and let simmer 20-30 mins. until liquid is absorbed and rice is tender - adding more liquid if necessary. Once rice is tender, stir in peas, turn off heat, cover and let sit for 5 mins. Finish with salt and pepper to taste.

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