Cooks in: 35mins
Levels: Easy
Serves: 6
List of Ingredients
- 3 C. of broth (or a bouillon cube)
- 3/4 LB. of rice
- 1/2 LB. of shelled peas
- 3 OZ. of prosciutto cotto (or ham)
- 2 TBSP. of butter
- 6 spring onions
- 1 small onion
- Bay leaf
- Chopped herbs (thyme, marjoram, parsley)
- Olive oil
- Pepper
- Salt
Method
1
In an oven dish, heat 3 tablespoons of olive oil. Add the small onion whole, 2 bay leaves, and the rice. Briefly brown it over high heat, then add the hot broth. Stir and add salt and pepper. Cover, then bake in the oven preheated to 400°F for about 17 minutes. Meanwhile, boil the peas. Dice the prosciutto.
2
Clean and trim the spring onions, then sauté them in the butter. Once browned, add the boiled peas, prosciutto, salt, pepper, and a generous pinch of the chopped herbs. Turn off the heat once everything is nicely browned. Once the rice is done baking, remove the onion and bay leaves and let it cool.
3
Just before serving, reheat the vegetable and prosciutto mix over high heat, adding 3 tablespoons of olive oil and the rice. Quickly toss it all together, then serve.