By SW Sarah
Risi e bisi
3 steps
Prep:30minCook:30min
This rice and pea dish is so creamy you won’t believe there’s no dairy in it. It is known as the Italian version of rice and peas. This recipe is part of a budget vegan meal plan for one. In August 2022 this recipe was costed at an average of 66p when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard.
Updated at: Thu, 17 Aug 2023 09:05:24 GMT
Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
38
High
Nutrition per serving
Calories476.1 kcal (24%)
Total Fat17.1 g (24%)
Carbs71.1 g (27%)
Sugars10.7 g (12%)
Protein11.4 g (23%)
Sodium1698 mg (85%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Heat the oil in a large frying pan or saucepan. Add the onion and cook for 5–6 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the rice and crumble in the stock cube.
Step 2
Carefully pour 500ml/18fl oz boiling water from a kettle into a measuring jug. Add 100ml/3½fl oz boiling water at a time to the rice mixture, stirring regularly and adding more water when there is no visible liquid left. Cook for around 10 minutes or until all the liquid is absorbed.
Step 3
Season generously with salt and pepper. Check the rice is cooked and no longer has a bite to it. Stir through the peas and parsley until the peas are cooked. Serve immediately.
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Notes
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