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.<\/p>\n
Heat the butter<\/strong> in a saucepan and saut\u00e9 the onion<\/strong> until translucent. Add the rice<\/strong> (and optional garlic<\/strong> or pine nuts)<\/strong> and saut\u00e9, stirring, until the rice<\/strong> is hot to the back of your hand. Then pour in the liquid,<\/strong> bring to a simmer, cover the pan with a piece of parchment or paper towel and the lid.<\/p>\n Stove-top:<\/strong><\/p>\n Turn down the heat to low and cook for 15 minutes. Add the peas<\/strong> 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<\/strong> – all the liquid absorbed, and steam holes evenly distributed about the surface.<\/p>\n Baby peas<\/strong> really do not need to be cooked, only heated. Don’t follow the cooking directions on the box; they’ll be overdone.<\/p>\n Oven Baked:<\/strong><\/p>\n Preheat oven to 350 to 400\u00b0F. Bake for 15 minutes. Carefully remove lid. Add peas.<\/strong> Replace lid and bake for 5 more minutes.<\/p>\n Serving:<\/strong> 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 \u00bdmedium onion or 1-2 shallots, finely chopped 1-2garlic cloves, minced (Optional) 2TBS pine nuts, toasted (Optional) 1\u00bdcups…<\/p>\n
\nIf desired, scoop the rice<\/strong> into custard cups or ring molds and un-mold on the plate for a little more elegance than just spooning it on!<\/p>\n","protected":false},"excerpt":{"rendered":"