Risi Bisi

Risi Bisi (rice and peas) is a traditional Italian dish. Small Italian peas are at their sweetest and most tender around the end of April. April 29th is the time of the Venetian feasts honoring St. Mark and Risi Bisi is the first dish served that day.

1 1/2 c. converted long grain white rice
3/4 c. chopped onion
2 cloves garlic, minced
2 cans reduced-sodium chicken broth (141/2 oz. each)
1/3 c. water
3/4 tsp. Italian seasoning

1/2 tsp. dried basil leaves
1/2 c. frozen peas, thawed
1/4 c. grated Parmesan cheese
1/4 c. toasted pine nuts (optional)

Combine rice, onion and garlic in Crockery Pot. heat broth and water in small saucepan to a boil. Stir boiling liquid, Italian seasoning and basil into rice mixture. Cover and cook on low 2 to 3 hours or until liquid is absorbed. Add peas. Cover and cook 1 hour. Stir in cheese. Spoon rice into serving bowl. Sprinkle with pine nuts, if desired.

Serves 6

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