Risi e Bisi

Risi e Bisi literally means "Rice with Peas."  It's a classic Venetian dish, and traditionally was only served on feast days.  Today, you can serve it at any time of the year, although it is more commonly served in the spring. 

Ever since my son started to eat rice, I'm always on the hunt for new ways to prepare it.  Nothing is more boring than plain old white or brown rice!  And if you are a frequent reader of my blog, you know how often I try to sneak veggies into a dish, or to combine the vegetable and starch sides!  Luckily, as my son's food choices have matured (from mushed veggies, to the real deal); peas have actually grown on him!  Nothing could probably be more unappetizing than a bowl full of mashed peas served at room temperature, well nothing other than green beans!  Luckily for me, that didn't scar him for life!

Yields 6-8 servings

Ingredients:

• 2 cups uncooked converted long-grain white rice
• 1 small onion, chopped
• 1 heaping tablespoon of minced garlic
• 2 cans (14 oz each) of reduced-sodium chicken broth
• 1/2 cup water
• 3/4 teaspoon Italian seasoning
• 1/2 teaspoon dried basil leaves
• 3/4 cup frozen peas
• 1/3 cup grated Parmesan cheese

Directions:
Combine the rice, onion and garlic in the slow cooker.

In a saucepan, bring the chicken broth and the water to a boil.  Transfer liquid to the slow cooker.  Stir in Italian seasoning and basil.  Cover and cook on LOW 2 1/2 hours, until liquid is completely absorbed.

 

Add peas and cook for an additional hour.  Stir in cheese and serve!