Ingredients
2 cups vialone nano rice
3 cups fresh peas or 3 cups frozen peas
1 small white onion, finely chopped
2 tablespoons butter
1 tablespoon olive oil
1 quart vegetable broth
Method
Sources
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dataset
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Recipes1M
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Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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In a large non stick pan saute the onions in the butter and oil until they're translucent being careful not to brown them. Add the peas and a half cup of the broth and cook them for about five minutes. Add approximately one quart of broth and bring to a boil. Add the rice and mix in well. Continue cooking until the rice is ready mixing often. If the rice gets too dry add some more broth. Mix in 1 tablespoons butter and 1/4 cup grated parmesan. Serve hot.