Risi e bisi is a Venetian dish which basically means "rice and peas", but as a literature student I love it simply because it rhymes. This is a ridiculously simple dish that you can have on its own, or as a yummy, healthy carb side with a meal. I was surprised at how tasty this ended up in the end - even my boyfriend (who hates peas) offered to swap his dinner for it! Plus, it's totally vegan and nice and creamy, so it's pretty much a win win.
Ingredients (makes 4 servings):
125g brown rice or paella rice (I used a mixture)
Small white onion
2 garlic cloves
750ml chicken/vegetable stock
250g frozen peas
2 tablespoons coconut oil
1 tablespoon parsley
Ground black pepper
1.) Heat the coconut oil in a pan. Chop the onion, crush the garlic and add. Cook for 5 minutes on a medium / low heat.
2.) Create the stock.
3.) Add the rice to the saucepan and stir for a minute, allowing it to soak up the flavour. Then add the stock and bring it to the boil.
4.) Reduce it to a simmer for 25 minutes.
5.) Add the peas and cook for a further five minutes.
And enjoy! You can freeze any leftovers for another day!
Love and Light