Baked Rice and Peas (Riso e Piselli al Forno)

[Guest guest]

This is a great recipe. I made it again last week and used brown rice.

Yummy! I usually use Thai jasmine rice (or at least Australian jasmine

rice) - either is good.

Jo.

 

* Exported from MasterCook *

 

Baked Rice and Peas (Riso e Piselli al Forno)

 

Recipe By :Emanuela Stucchi

Serving Size : 4 Preparation Time :0:00

Categories : Accompaniment Baking

Cheese Main Course

Rice Savoury

Seasonal/Holiday Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

210 g long-grain rice -- (7 oz / 1 cup plus 2 tbsp)

210 g fresh green peas -- (7 oz / 1 1/4 cups) shelled

60 g butter -- (2 oz / 4 tbsp)

60 g freshly grated Parmesan cheese -- (2 oz / 1/2 cup)

salt and pepper

210 g Fontina cheese -- (7 oz / 1 3/4 cups) grated

 

Preheat the oven to 180ºC / 350ºF / Gas 4. Put the rice and peas in a

saucepan of boiling water and simmer for 15 minutes. Drain, transfer to a

bowl and dress with the butter and Parmesan. Season. Stir well.

 

Grease a baking dish with butter. Fill with the rise mixture and sprinkle

with the Fontina. Bake for 20 minutes or until there is a nice crust on

top. Serve immediately.

 

Cuisine:

" Italian "

Source:

" Italian Vegetarian Cooking "

S(ISBN):

" 1-85793-830-5 "

Copyright:

" © 1994 by Emanuela Stucchi-Prinetti "

 

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Per Serving (excluding unknown items): 614 Calories; 34g Fat (49.4% calories

from fat); 26g Protein; 51g Carbohydrate; 3g Dietary Fiber; 106mg

Cholesterol; 828mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat;

4 1/2 Fat.

 

NOTES : This is delicious as it is, but is even more interesting made with

brown rice. It's a matter of personal taste. If using brown rice, add the

peas when the rice is half cooked, about 20 minutes before the end.

Nutr. Assoc. : 0 0 0 0 0 0