German cuisine · Dough, Pasta & Rice

Austrian Rice and Peas

Austrian side dish of long-grain rice and young peas, finished creamy with butter and Parmesan.

Ingredients · for 4 servings

• 250 g long-grain rice
• 200 g young peas
• 1 onion
• 50 g butter
• 600 ml vegetable stock
• 50 g Parmesan
• 1/2 bunch parsley
• Salt, white pepper

Instructions

1. Finely dice the onion and sauté it in 30 g butter over medium heat for 4 min. until glassy, without letting it take on color.
2. Add the rice and sauté for 1–2 min., stirring, until the grains turn glossy and translucent.
3. Pour in the hot vegetable stock, stir once, season with salt and let simmer covered over the lowest heat for 15 min.
4. Sprinkle the peas over the rice in the last 5 min. and let them cook without stirring, so they keep their color.
5. Remove the pot from the heat, loosely fold in the remaining butter and grated Parmesan with a fork and season to taste with white pepper.
6. Let it rest covered for another 5 min., sprinkle with chopped parsley and serve as a side dish with roasts or goulash.