Risi e Bisi
Photo: Leo Gong; Styling: Karen Shinto
Angela Brassinga often makes this dish with leftover cooked rice. "I love to serve it with grilled chicken," she says. Prep and Cook Time: 35 minutes. Notes: To make the dish with leftover rice, add rice to cooked garlic in step 1. Omit broth. Add peas and stir until hot.
How to Make It
Step 1
1
Put olive oil and butter in a 10-in. frying pan over medium-high heat. Cook until butter melts. Add garlic and salt and cook, stirring, until fragrant, 1 to 2 minutes. Add rice and cook, stirring, until rice is opaque. Add broth, stir, and turn heat to high. Bring to a boil, cover, reduce heat to low, and simmer undisturbed while rice absorbs liquid, about 15 minutes (then remove cover to check).
Step 2
2
Remove cover, quickly add peas (leave peas on top, do not stir), and return cover. Take off heat and let sit 5 minutes. Remove cover, add parsley, and fluff with a fork. Serve hot, sprinkled with pepper to taste.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves, minced
1/2 teaspoon salt
1 1/2 cups long-grain white rice (see Notes)
2 1/4 cups reduced-sodium chicken broth
1 1/2 cups fresh or thawed frozen peas
1/4 cup chopped flat-leaf parsley
Freshly ground black pepper
Directions
Step 1
1
Put olive oil and butter in a 10-in. frying pan over medium-high heat. Cook until butter melts. Add garlic and salt and cook, stirring, until fragrant, 1 to 2 minutes. Add rice and cook, stirring, until rice is opaque. Add broth, stir, and turn heat to high. Bring to a boil, cover, reduce heat to low, and simmer undisturbed while rice absorbs liquid, about 15 minutes (then remove cover to check).
Step 2
2
Remove cover, quickly add peas (leave peas on top, do not stir), and return cover. Take off heat and let sit 5 minutes. Remove cover, add parsley, and fluff with a fork. Serve hot, sprinkled with pepper to taste.
Step 3
3
Note: Nutritional analysis is per serving.
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