Stove-top or Oven-baked

Yield: 6 Servings

Hannah Jack Tavern, Merrimack, NH (closed)

Circa 1988. This recipe comes from the then chef at Hannah Jack Tavern in NH. This is a nice simple rice dish with peas added. Cooking the rice in stock gives you a nicely flavored rice. Feel free to experiment with a little fennel, minced carrot or other aromatics.

• 3TBS butter
• ½medium onion or 1-2 shallots, finely chopped
• 1-2garlic cloves, minced (Optional)
• 2TBS pine nuts, toasted (Optional)
• 1½cups raw long grain rice
• 3cups stock or water
• 8oz frozen baby peas

Heat the butter in a saucepan and sauté the onion until translucent. Add the rice (and optional garlic or pine nuts) and sauté, stirring, until the rice is hot to the back of your hand. Then pour in the liquid, bring to a simmer, cover the pan with a piece of parchment or paper towel and the lid.

Stove-top:

Turn down the heat to low and cook for 15 minutes. Add the peas and stir to distribute, using a fork. Return to the heat, covered as before, for another 5 minutes. After that time, behold the perfectly cooked rice – all the liquid absorbed, and steam holes evenly distributed about the surface.

Baby peas really do not need to be cooked, only heated. Don’t follow the cooking directions on the box; they’ll be overdone.

Oven Baked:

Preheat oven to 350 to 400°F. Bake for 15 minutes. Carefully remove lid. Add peas. Replace lid and bake for 5 more minutes.

Serving:
If desired, scoop the rice into custard cups or ring molds and un-mold on the plate for a little more elegance than just spooning it on!