I just realized that my last couple of posts don’t contain pictures. I usually like to include at least one related image to make it more interesting (and to break up the text a bit), so that’s actually kind of weird for me.
Well, don’t despair! Today’s Tasty Tuesday post will not only include a couple of pictures, but also a recipe that I created after looking through several rice side dish recipes for inspiration! (I can feel the excitement from here.)
Parmesan Pea Rice Medley
A Can’t Believe How Strange It Is To Be Anything At All … original recipe
- 1 1/2 cups uncooked white basmati rice
- 2 tbsp light margarine
- 1 14.5 oz. can vegetable broth
- 1/2 cup white cooking wine
- 1/2 cup chopped white onion
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 12 oz. package frozen peas (I used Steamfresh because that’s what we had on hand, but any brand would work.)
- 1/4 cup shredded Parmesan cheese
1.) In a medium saucepan, saute onion in margarine for 1-2 minutes.
2.) Add rice and stir for 3-4 minutes or until rice is lightly browned.
3.) Stir in vegetable broth, white wine, thyme, and pepper. Bring to a boil.
4.) Reduce heat; cover and simmer for 15 minutes.
5.) Stir in peas. Cover and simmer 3-5 minutes longer or until rice is tender and peas are heated through.
6.) Stir in shredded Parmesan cheese.
7.) Enjoy! This dish should be served warm. It’s a great side for fish (as you may have seen in my previous Tasty Tuesday post) or chicken (as we learned later).
This meal was courtesy of Eric. He grilled some chicken breasts and served them on whole wheat sandwich flats with fresh spinach leaves, freshly sliced tomato, and guacamole. The Parmesan Pea Rice Medley was the perfect compliment to this sandwich. Yum! Personal photo.