Rice with Peas

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup wild rice
  • ¾ cup white rice
  • 1 teaspoon salt
  • ¼ cup butter
  • 2 shallots, finely minced, or 3 tablespoons finely chopped onion
  • 1 garlic clove, finely minced
  • pounds fresh green peas, shelled
  • Salt and freshly ground black pepper


    1. Place the wild rice in a saucepan and add boiling water to cover. Let stand for two minutes and drain. Add water, let stand, and drain three times.

    2. Add the white rice, salt and two and one-half cups water to the wild rice. Cover and cook over low heat for twenty-five to thirty minutes, or until the water is absorbed and rice is tender.

    3. In a small saucepan melt the butter and cook the shallots and garlic in it for about two minutes. Simmer the peas in water without salt until tender.

    4. Combine the rice, butter and peas and toss briefly. Season with salt and pepper to taste and serve hot.