Croatian Rizi Bizi Rice And Green Peas Recipes

Steps:

• Place chicken stock in a small pot and warm over low heat.
• Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.

Steps:

• Sauté finely minced onion on butter and when transparent add green peas and parsley leaves (it will be even better if you use baby onions).
• Add some water and cook until green peas are almost soft (skip this if you use canned green peas, just sauté onion a bit). At the moment peas are soft; all liquid must evaporate, but be careful not to burn green peas.
• Add some more butter and whole rice. Sauté it until rice become greasy with butter, than add water, salt and pepper. Usual measure of the manufacturer for cooking rice is 1:3 (rice: water), so do it as they say.
• Cook rice stirring occasionally until rice is done.
• Put rice in casserole pot (greased with some butter) and put it in preheated oven (180°C) for 15 minutes. Serve hot.

Steps:

• Put the rice, stock and water in a pot, bring to a boil, cover, and reduce heat to a simmer. Cook 18 minutes. Put the peas in bowl to defrost while the rice cooks.
• Whisk together the lemon juice, garlic and extra-virgin olive oil; add to a blender with the basil, parsley and tarragon and puree.
• Fluff the rice with a fork and add to the bowl with the peas. Pour the dressing over the top and toss to combine; serve or chill.

Steps:

• Set Rice Cooker for the quick cook or regular cycle.
• Place the olive oil and butter in the rice cooker bowl.
• When the butter melts, add the shallots and celery.
• Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes.
• Add the wine and cook for a couple of minutes.
• Add the rice and stir to coat the grains with the hot butter.
• Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3-5 minutes.
• Add the stock and peas, if you are using fresh, mature peas; stir to combine.
• Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
• When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon.
• The rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance.
• If needed, cook for a few minutes longer.
• This rice will hold on the Keep Warm cycle for up to 1 hour.
• When ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.
• Add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through.
• Stir in the cream, cheese and salt to taste.
• Serve immediately.