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Shot of peas and rice on a blue stoneware plate.

Peas and Rice

Peas and Rice

A savory side with rice, peas, and onions simmered in a flavorful broth.
 Michigan Harvest of the Month™
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Sides
World Cuisine American
Servings 4 Servings

Ingredients
  

  • 1 cup onion finely chopped
  • ½ teaspoon ground sage
  • 1 teaspoon olive oil or vegetable oil
  • 1 ⅓ cups reduced-sodium chicken broth or vegetable broth
  • 1 cup frozen peas
  • 1 cup rice
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons grated Parmesan cheese

Instructions
 

  • Heat the oil and onions on medium high in a heavy skillet. Sauté for 5 to 10 minutes until lightly browned.
  • Add the sage, broth or water, rice, salt, and pepper if desired.
  • Cover and cook on low for about 10 minutes. Add the peas and cook another 5 minutes, or until all of the water is absorbed.
  • Fluff rice with fork. Sprinkle with Parmesan cheese before serving.

Notes

Change it Up
  •  Try using whole-grain couscous instead of rice.
  • Don't have sage? Leave it out or add another dried or fresh herb like basil or parsley.

Nutrition

Serving: 1 cupCalories: 227calCarbohydrates: 43gProtein: 9.1gFat: 1.6gSodium: 364mgFiber: 5.1g