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~ Recipes from Curatolo Arini ~

Basmati Rice with Broad Beans & Peas

A spring recipe for your week end!

Serves 2
Preparation time: 15 minutes
Cooking time: 15 minutes

15ml (1tbsp)e olive oil
1 bunch spring onions, sliced
1 clove garlic, crushed
175g (6oz) basmati rice
450ml (16fl oz) boiling vegetable stock
100g (3.5oz) fresh peas
175g (6oz) fresh baby broad beans
30ml (2tbsp) fresh mint, chopped
15g (0.5oz) fresh Parmesan shavings

Heat the oil in a large pan. Add the spring onions and garlic. Fry over a low heat for 5 minutes to soften. Add the rice and stir for a minute over the heat to coat grains in oil.

Add the vegetable stock and return to the boil. Stir in broad beans and peas. Cover and leave to simmer for 15 minutes over a low heat until rice grains are tender and water has been absorbed.

Stir chopped mint through and serve hot with Parmesan shavings scattered over the top. Also, toast some almonds and sprinkle them on the rice.
We like having it with a salad of french beans and boiled eggs…and a glass of Coralto Inzolia!

Buon appetito!

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