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Risi Bisi with carrots

updated

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Ingredients for 2 servings:

  • 250 g long grain rice or wild rice
  • 1 small onion(s)
  • 3 bunch carrots, young
  • 150 g peas, fresh, split
  • 2 tbsp butter or herb butter
  • 1 pinch(s) of sugar
  • some salt and pepper, black, from the mill
  • some fresh, chopped flat-leaf parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

as a vegetarian main course or as a side dish

Cook the rice according to the package instructions. Meanwhile, peel and finely dice the onion. Trim, peel, rinse, and thinly slice the carrots. Melt the butter or herb butter in a large, non-stick pan. Cover and sauté the diced onion and carrot slices over low to medium heat for about 10 minutes. Then stir in the peas, chopped parsley, and rice and sauté for about 5 more minutes. Season to taste with salt, sugar, and a few grinds of freshly ground black pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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