Recipe by CORWYNN DARKHOLME
"Ordinary rice is made extraordinary with chicken broth, peas, Parmesan cheese, and pine nuts. This slow cooker side dish is a very light and fluffy and it goes very well with beef, pork, chicken as well as seafood."
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1 1/2 cups
converted long-grain white rice
2 (14 ounce) cans
frozen green peas, thawed
grated Parmesan cheese
pine nuts, toasted
Very tasty. Lots of flavors I like. However, it was too sticky. I hadn't rinsed the rice but will make sure I do next time to take that extra starch away.
Cook time varied with my crock pot. The rice turned our very tender almost gummy. This was my first experience with rice in the crock pot.
I used to make "risi a bisi" when my girls were young. They loved it. I had forgotten about it until recently, my eldest called me for the recipe and low and behold, you had this featured. I have sent it on to them. after making it to check it out. Wonderful!!
I made this and wasn't impressed - the flavor was very good but the texture was that of playdoh - not light and fluffy.
I didnt use the crock pot. Instead I used a skillet. I used a whole onion (purple, but yellow would do) and a few shitaki mushrooms. I fried the garlic, onion, and mushrooms in a little grape seed oil (better for you than olive oil, check it out) until softened, dumped in the rice and covered with chicken broth. Didnt have Italian seasoning so I substituted with oregano, rosemary, and a little parsley and ceyenne pepper. When most of the liquid was out of the pan, I stired in the peas, just to warm them up. Instead of parmesan cheese I grated asiago over top. I will make it this way again.
I'll try again. Seemed to taste good but I had a big pot of mush.
I consider myself to be a fairly good cook and this recipe bombed for me. It was complete mush. I'm not sure what I did wrong but I think I'll stick with my rice cooker.
This recipe turned out kind of bland. Also, don't try to cook it on the stove instead of a crock pot. For most things it works, not this one.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 43
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