RECIPE OF THE WEEK

English Pea Rice Pilaf

SPONSORED BY NEW JERSEY COUNCIL OF FARMER & COMMUNITIES

Shelling peas and fresh herbs make this side dish

special.

Ingredients:

1 quart English peas, shelled

1/2 cup yellow onion, diced small

3 Tbsp butter

1 cup basmati rice

2 cups water or stock

1/2 cup fresh herbs-parsley, mint, basil or chives

Directions:

Melt the butter and add the onion. Cook until softened.

Add the rice, water and salt. Bring to a boil.

Reduce heat to low and cover. Cook for 10 minutes.

Add the peas to the pan without stirring. Cook 4-5 more

minutes until the liquid evaporates.

Fluff the rice with a fork, stir in chopped herbs.