|Shelled peas||1⁄2 Pound|
|Broad beans||1⁄2 Pound|
|French beans||1⁄2 Pound|
Dice the French beans, skin the broad beans and skin the spring onions.
Scald them with the peas and place in a casse- role with the washed rice, herbs and seasoning.
Cover with stock, put on lid and cook in moderate oven until the peas are tender.
The rice will have absorbed most of the stock.
Serve in casserole with dots of butter and a sprinkling of chopped oarsley or chives.
Peas and carrots may be used instead of the above assortment of vegetables.
To make a party dish, stir in a small cup of cream, sprinkle generously with grated cheese and place under grill until lightly browned.