Risi E Bisi
|Chopped onion||1⁄2 Cup (8 tbs)|
|Raw brown rice||1 1⁄3 Cup (21.33 tbs)|
|Hot stock/Water||2 2⁄3 Cup (42.67 tbs)|
|Shelled green peas||1 Cup (16 tbs) (Fresh)|
|Dry split peas||1⁄2 Cup (8 tbs), cooked until just tender|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Soy sauce/Salt||To Taste|
Use a small amount of oil to saute the onions and rice in 3-quart pan or casserole. Stir constantly, adding more oil as necessary, until the onions are transparent.
Stir in the hot stock, bring to a boil, lower the heat, cover, and simmer the mixture until the rice is tender and almost all of the liquid is absorbed.
Stir in the fresh peas and cook about 1 minute until they are warm. Don't overcook them.
Add the cooked split peas, butter, and grated parmesan cheese. Blend the mixture gently, adding salt or soy sauce. Serve immediately while the rice is hot and creamy.