Tuesday, June 28, 2011

Janice's Peas and Rice

Why serve just plain rice? This only takes a few minutes more and the results are superb!

The nutrition facts can be found at Calorie Count!

Peas and Rice

Serves four to six (calories based on four servings)


1 tbsp butter
1 tbsp olive oil
2 shallots, diced
4 cloves garlic, minced
1 cup brown rice
1/2 cup dry white wine*
1/2 cups chicken stock*
1/2 cup Pecorino Romano cheese
2 cups fresh peas, removed from shells
Salt and pepper to taste


Bring a large pot of water to a boil. Add the fresh peas and blanch for about 30 seconds and remove to a bowl.

In a large skillet heat the olive oil and butter over medium high heat. Add the shallot and saute until translucent. Add the garlic and saute for about 1 minute more. Add the brown rice and stir to coat.

Add the wine, and chicken stock, bring to a boil, reduce heat to simmer and cook til the rice is done.

Remove from heat, stir in the Romano cheese, peas, salt and pepper. Leave covered a few minutes. Fluff before serving. 


*Make it vegetarian and change the butter to more olive oil and the chicken stock to vegetable stock!

*The amount of liquid to rice will totally depend upon the type of brown rice you use. Please follow package directions but substitute stock and wine for the water.

You can use onion instead of shallot.

For that matter, you can use just water and save those calories! But it's fun this way.

Cooking time depends on your rice.


  1. How much long grain brown rice or instant brown rice should be used in this recipe?

  2. thanks for noticing that absence! I use one cup of brown rice - you use the kind you like. If your rice requires more liquid (some do) then increase the amount of stock and/or wine!