Rice with Peas
MAKES: 4 servings
TIME: 20 minutes
This can be made with leftover rice, but then you’re essentially making fried rice, as in The Basics of Fried Rice. Prepared this way, it’s a little more sophisticated.
If you’re using frozen peas, defrost them first, either at room temperature or for 15 minutes or so in a bowl of cold water.
Salt
1 cup Arborio or other short-grain rice
4 tablespoons (1/2 stick) butter or 1/4 cup extra virgin olive oil
1 cup fresh or frozen peas
Freshly ground black pepper
Bring a pot of water to a boil and salt it as you would to cook pasta. Add the rice in a steady steam and stir. When the water returns to a boil, lower the heat and simmer the rice until tender but not mushy, about 15 minutes. Drain.
Put half the butter or oil in a saucepan over medium heat. When the butter is melted or the oil is hot, add the peas and cook, shaking the pan occasionally, until hot and tender, about 5 minutes.
Toss the rice back in and add the remaining butter or oil; cook, stirring, until hot, just a couple of minutes. Taste and adjust the seasoning, adding plenty of black pepper, and serve.
