Parmesan Rice & Peas
Submitted by rmbutler3
Buttery rice and peas recipe with Parmesan cheese and fresh parsley. Frozen peas, sautéed onions, and generous butter create a creamy Italian-inspired side dish ready in 45 minutes.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minThis buttery rice and peas side dish elevates humble frozen peas into something restaurant-worthy with plenty of butter, fresh parsley, and a generous shower of Parmesan.
The key is sautéing the rice in butter before adding liquid, which toasts each grain and builds nutty flavor.
Onions and parsley get a head start in the pan, releasing their aromatics before the rice joins the party.
The result? Fluffy rice studded with sweet peas, all bound together with melted Parmesan that clings to every grain.
Kitchen Tips
- Toast the rice in butter for the full 5 minutes to develop nutty depth
- Use frozen peas straight from the freezer, no need to thaw
- Stir in the final butter off-heat so it stays silky, not greasy
- Freshly grated Parmesan melts better than pre-grated
- Let it rest 2 minutes before serving for fluffy, separate grains
Ingredients
Directions
Cook peas according to directions, drain well and hold aside.
In heavy sauce pan sauté onion and parsley with ⅔ of the butter (for about 5 minutes).
Add rice and continue to sauté for 5 minutes.
Add water and bring to boil, reduce heat, cover and simmer for 15 minutes.
Stir peas, salt and remaining butter into rice.
Place on a serving dish and add parmesan cheese.
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