Easy
4
ServingsBy Brigit Binns
Published 2012
Sauté the vegetables
In a large saucepan over medium heat, melt the butter. Add the celery and shallot and sauté until the shallot is translucent, about 2 minutes. Add the rice and cook, stirring, until the grains are opaque, about 1 minute.
Cook the rice and peas
Raise the heat to medium-high, add the broth and
© 2012 All rights reserved. Published by Weldon Owen.