INGREDIENTS
1 glass of semi-whole wheat “RIBE” rice, water 2 and a half glasses, 700 grams of peas, 1 medium onion, salt, 4 tablespoons of extra virgin olive oil, 4 tablespoons of parmesan cheese, chopped parsley, 1 liter of boiling water to cook the pods.
PROCEDURE
Shell the peas, slice the onion and put everything in a pot with the indicated rice and water, turn on the stove to a high flame, when the rice starts to boil, lower the heat to a minimum, salt and cover with a lid. Cooking time 25 min. When it has absorbed the water. Clean the shelled pea pods by removing, with a knife, the woody stalk.
In the pot of boiling water, dip the pods with a little salt. Cook them for 15 minutes and pass them through a VEGETABLE MILL, thus separating the cellulose. At this point, add the chicken broth, the sauce, the prepared rice, the parsley, the oil, the Parmesan cheese and correct the salt.
In the pot of boiling water, dip the pods with a little salt. Cook them for 15 minutes and pass them through a VEGETABLE MILL, thus separating the cellulose. At this point, add the chicken broth, the sauce, the prepared rice, the parsley, the oil, the Parmesan cheese and correct the salt.