Italian Rice and Peas

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4-6
  • About This Recipe

    “This rice is a little moister than most rice dishes. It goes well with other veggies. It is a speciality of Venice”


  • 1 1/2 lbsfresh peas, shelled( you can use frozen but fresh is better)
  • 2/3 cuplong grain rice, uncooked( Basmati)
  • 1onion, finely chopped
  • 1stalkcelery, finely chopped
  • 1/2 cupdry white wine
  • 3cupsboiling water
  • 2chicken stock cubes
  • 3ouncesbutter
  • 2tablespoonsparmesan cheese, grated
  • salt and pepper
  • Directions

  • Melt 2 oz of butter in a saucepan.
  • Add chopped onion and celery, cook until just translucent.
  • Add rice, cook a few minutes more, stirring to coat the rice with butter.
  • Add wine, 1 cup of boiling water and crumbled stock cubes.
  • Bring to a boil, add peas.
  • Reduce heat, simmer uncovered until the water has evaporated.
  • Add another cup of boiling water, cook until evaporated.
  • Add the final cup of boiling water.
  • Keep cooking until the water is almost absorbed.
  • Overall cooking time is about 20 minutes.
  • Stir in the Parmesan cheese and 1 oz butter.
  • Add salt& pepper to taste.
  • Reviews

  • “This went very well with a roasted chicken. I followed instructions as listed except for using whatever drippings I had from the roasted chicken I made to go with this, and mixed with enough water to make 3 cups liquids and omitted the bouillon cubes and it turned out droolicious!!!!!!!!!
    I will make this again for sure. Thanks for sharing your lovely recipe.”

  • “This was good, but I thought it a little bland for myself and my better half. We are spice fiends, so I added a little minced garlic and a little italian seasonings. Also upped the wine a little (and cut on the water a touch). All in all I will make this again.”

  • “Great recipe! I halved the recipe (just the two of us) and I don’t think I will next time as DH ate a ton and I only got the one helping! Loved the peas! I did sub out the white wine “just in case” some didn’t cook off and used chicken broth in place! I can’t wait to try it with the white wine soon! I may also try with brown rice! Thanks for posting!”

  • “I started cooking before reading the directions all the way through….so I ended up adding all the water (and cold at that) in the very beginning… with that said, this recipe must be fool-proof because the rice was excellent. There is so much flavor yet it is not overpowering at all. I used dry vermouth in place of the white wine and I also used Better then Bouillon for the stock cubes (low-sodium.) Excellent recipe! I have never cooked rice without covering it….and I love learning new things! Thanks Bergy!”

  • “Wasn’t sure about this recipe, but YOU recommended so…was I a doubting-Thomas? I guess!!!! Was the perfect compliment to the Crazy Oven fried Fish of yours. Wowser, Bergy…loved them both! Can’t wait for lunch and the leftovers. *Pssssstt…I’ve hidden them in the frig, don’t tell!*…they are just for me!!! LOL LOLThanks, sweetie, for a wonderful dinner!!! Caroine”

  • “I was looking for something to serve as a side dish and found this. Oh Boy! I picked this mainly because I had all ingredients on hand. I am so glad I tried it. It is absolutely wonderful.”