Rice with Peas from New York Times Menu Cookbook by Craig Claiborne
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. Add the whit
Ingredients
- Salt and freshly ground black pepper
- 1½ pounds fresh green peas, shelled
- 2 shallots, finely minced, or 3 tablespoons finely chopped onion
- 1 garlic clove, finely minced
- ¼ cup butter
- ¾ cup white rice
- 1 teaspoon salt
- ¼ cup wild rice
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