I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Rice and Peas II

3 cups blanched fresh or frozen green peas
2 Tbsp. butter
2 to 3 cups chicken broth
1 cup Basmati rice
1 onion, chopped fine
6 oz. mushrooms
1/2 cup + 2 Tbsp. shredded Parmesan cheese
3 oz. ham, in 1/4 inch dice (optional)

Saute' onion and mushrooms in butter. Add rice and saute' until the grains become opaque. Do not brown. Add broth 1/2 cup at a time and cook until absorbed. Stir only when necessary. Add peas (and ham, if using) with last half cup of broth and cover, steaming for a few minutes until rice is done and peas are tender but still bright green. Stir in Parmesan cheese and serve at once. This dish should be slightly soupy. Makes 4 servings of 8 W.W. pts. each or 6 servings of 5 W.W. points each.

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