creamy risotto-style brown rice with peas and asiago
1 cup fresh or frozen peas
1 tablespoon extra-virgin olive oil
1 large bunch scallions or rampls, trimmed and thinly sliced (one cup)
1 teaspoon finely chopped garlic
2 1/4 cups cooked brown rice, preferably basmati, from one cup raw rice
1 tbsp unsalted butter
2 ounces finely grated hard asiago cheese (1/2 cup), plus additional for serving
freshly ground black pepper
1. lightly steam peas; reserve the cooking water
2. in a large skillet over medium-high heat, warm the olive oil. add the scallions, garlic and a pinch of salt, and cook, stirring, until softened about two minutes.
3. stir in the rice, peas, butter, and 1 1/2 cups of the reserved cooking water and cook, stirring, over medium-high heat, until the water is almost absorbed, 4 to 5 minutes. stir in the cheese and season with salt and pepper.
i also tried this recipe using 1 1/2 cups of veggie broth instead of reserved cooking water and no butter. it was still delicious!
the original recipe suggested using 9 cups of blanched greens such as arugula, tatsoi, or mustard greens. i'm not sure elodie would eat it so that's why we used peas instead. enjoy!!