Rice with Peas from New York Times Menu Cookbook by Craig Claiborne

Rice with Peas from New York Times Menu Cookbook by Craig Claiborne

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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

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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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