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.