If you want to make a more authentic Italian version of this dish, look here However, if you're in a bit of a rush and want something simple, I got my inspiration from here Traditionally this is a spring recipe, made only with fresh peas. I must admit the majority of our peas get eaten raw, straight from the pod! But as most of us have frozen peas to hand all year round, I don't see why we have to limit the deliciousness! Serves 2 Ingredients 2 tablespoons olive oil 1 cup long-grain rice 2-3 teaspoons bouillon (or a stock cube) 2 cups peas Grated Parmesan, for serving Salt & pepper, to taste Directions
This recipe tastes even better made with vegetables from Community Harvest Whetstone :) |
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