PEAS AND RICE WITH CRISPY SHALLOTS

PEAS AND RICE WITH CRISPY SHALLOTS image

Provided by Ellen Bales

Time 40m

Number Of Ingredients 7

2 c kapika rice (golden rice)
2 3/4 c vegetable broth
1 c fresh or frozen peas
1/2 c shallots, sliced into very thin rounds and separated
peanut oil or safflower oil
2 tsp fresh chives, minced
2 tsp parsley, minced

Steps:

1. Place the uncooked rice into a 3-1/2-quart Dutch oven with a heavy lid. Add the vegetable stock and a pinch of salt. Bring the broth to a boil over high heat. Immediately turn down the heat to simmer and put the lid on. Simmer for 20 minutes.
2. Heat 1/2 inch of oil in a 2-quart saucepan over medium high heat. When the oil is hot, add the shallots. When the shallots are brown, in just a couple of minutes, remove them from the pan with a slotted spoon to a paper towel-lined plate and season with salt and pepper. Set aside.
3. When the rice is done, quickly add the peas. Don't stir them; just leave them on top of rice to steam. Cover the pot and let simmer for 10 minutes.
4. Fluff the rice/peas with fork. Spoon mixture into bowls, sprinkle with the chives and parsley, and finally with the shallot garnish. Serve while hot.