Rice with peas and butter. Simplicity at its best.
Yesterday it would have been Julia Child’s 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 cookbooks, as well as the DVD.
I used to love to watch her with Jacques Pepin. The duo was perfect.
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 the perfect side dish.
Rice with Peas and Butter
- 2 cups rice
- 4 tbsps unsalted butter
- 1 cup peas, frozen
- Bring a pan of salted water to a boil.
- Add the peas and bring the water back to a boil. Add rice and cook until firm to the bite.
- In the same pan that it was cooked, add the butter (less if you wish).
- Serve hot.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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