Risi e Bisi

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.

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

Step 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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 244Calories from Fat 17

% Daily Value *
Total Fat 4.6g8%

Saturated Fat 1.6g8%
Cholesterol 52mg18%
Sodium 432mg18%
Total Carbohydrate 43g15%

Dietary Fiber 2g8%
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Risi e Bisi