Rice with Peas and Butter

  • 15 mins total
  • 15 mins prep
  • serves 4 
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IntroductionSkip To The Recipe

Rice with peas and butter.

Yesterday it would have been Julia Child 100th birthday. Therefore I could not pass up the occasion to make one of her recipes.

Julia Child  was a wonderful chef that brought French food out of the stigma that it was “complicated and unreachable” to our table.

She most of all thought us that cooking was fun. To relax and enjoy the time spent in our kitchen and as a result to as well as enjoy the time we spent around the dinner table.

In the late 80 early 90’s I used to love to watch her cook on her TV series.  I have to admit I have so many, if not most, of her cook books, as well as the DVD .

I used to love to watch her with Jacques Pepin.  The duo was perfect.  Two great friends having fun. Julia Child most known book “ Mastering the Art of French Cooking” is a most in every kitchen shelf.

The recipe that I made tonight is adapted from one of her books “ Julia and Jacques Cooking at Home”.

The recipe asked for Halibut to be pan grilled. I replace it with salmon and choose to oven roasted with no butter or oil, just salt and pepper . The Beurre Maitre D’Hotel is all Julia.  Basmati rice with peas was just perfect side dish.

Giangi's Kitchen Signature

 

Nutrition Facts
Rice with Peas and Butter
Amount Per Serving
Calories 467 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 7mg 0%
Potassium 194mg 6%
Total Carbohydrates 79g 26%
Dietary Fiber 3g 12%
Sugars 2g
Protein 8g 16%
Vitamin A 12.5%
Vitamin C 17.6%
Calcium 3.8%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Rice with Peas and Butter

  • 15 mins total
  • 15 mins prep
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 2 cups Basmati rice
  • 3 to 4 tablespoons unsalted butter
  • 1 cup frozen peas

Instructions

  1. Bring a pan of salted water to a boil.

  2. Add the peas and bring the water back to a boil. Add rice and cook until firm to the bite.

  3. Drain.

  4. In the same pan that it was cooked, add the butter (less if you wish).

  5. Serve hot.

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