Rice With Peas and Parsley
- Total Time
- 25 minutes
- Rating
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Ingredients
- 3tablespoons butter
- 4tablespoons chopped onion
- 1cup converted rice
- 1½cups water
- 1bay leaf
- Salt and freshly ground pepper to taste
- 4drops Tabasco sauce or to taste
- 1cup frozen peas
- 4tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
285 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons of the butter in a saucepan and add the onion. Cook until wilted. Add the rice and stir briefly.
- Step 2
Add the water, bay leaf, salt, pepper and Tabasco. Bring to a boil, cover tightly and simmer 17 minutes.
- Step 3
Meanwhile, combine the peas with the remaining 1 tablespoon of butter in a saucepan with salt and pepper. Heat, shaking the saucepan to redistribute the peas so they cook evenly, about 1 minute.
- Step 4
Add the peas and parsley to the rice and stir with a fork to blend. Remove the bay leaf and serve.
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