|2 servings||calories per servings 640||protein serving 41 g||carbs per serving 69 g||total fat per serving 18 g|
Easy-peasy risi e bisi! Although this dish has strong roots in Italy, it fits the Southern palate well. Translated simply as “rice and peas”, it’s starchy rice and delicate garden peas simmering in richly flavored broth until al dente. The finished dish is thicker than soup, but more brothy than risotto—and as delicious and comforting as can be. The first recipes for this type of dish originated in the Lowcountry around Charleston, which also happens to be home of heirloom Carolina Gold Rice.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||69 g|
|Dietary Fiber||4 g|
Place a saucepan over medium heat. Add bouillon cube, 2 1/2 cups water, wine and bay leaf.
MISE EN PLACE
• Pick and chop parsley leaves; reserve stems.
• Pick and chop thyme leaves; reserve stems.
• Peel and crush garlic.
• Peel and finely chop shallot.
• Add parsley stems, thyme stems and garlic to pan. Stir to dissolve bouillon cube.
• Submerge chicken in broth.
• Gently simmer until chicken is opaque throughout, 10-12 minutes. Do not boil.
• Transfer chicken to a plate. Keep broth warm.
While chicken cooks:
• Place a saucepan over medium heat. Add butter.
• When butter melts, add shallot. Cook, stirring, until tender, about 3 minutes.
Add rice. Cook, stirring, until rice becomes translucent, about 2 minutes.
Strain broth into rice mixture. Discard aromatics. Cover pan, and simmer gently 10 minutes.
While rice simmers, shred chicken.
Add chicken and peas to rice. Cover, and simmer until rice is al dente, about 5 minutes.
• Stir in 1 teaspoon olive oil, Parmesan, thyme leaves and parsley leaves.
• Divide between 2 bowls, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...