Ingredients for 4 people:
- 2 cups of basmati rice
- 2 cups of vegetable broth ( very hot)
- 350 g frozen peas
- 250 g frozen baby shrimp
- 1 shallot – or small onion
- 1 garlic clove
- 50 g butter
- 2 Tbsp olive oil
- 1/4 cup white wine
- Peel clove of garlic an cut into 2 or 3 pieces.
- In small pot melt about 25 g butter with 2 teaspoons of oil then add the garlic
- When garlic begins to fry, add the frozen peas, a pinch of salt and mix well.
- Cover and let cook for about 5 minutes.
- Chop the shallot ( or onion) and put into a large pot, add the rest of the butter and some more oil and set on a low flame.
- When the shallot begins to fry, turn up the flame and add the rice.
- Toast the rice mixing continuously, when rice seems to want to stick to pot, deglaze with white wine – always mixing
- When wine is absorbed, turn flame down to low again and add the boiling broth, mix one more time to make sure there is no rice stuck to the side of the pot, then cover.
- Let cook covered for 13 minutes – try not to take lid off the pot untill time is up!
- In the mean time, peas should be ready ( i prefer to cook them very little – when they start to wrinkle up I remove them from heat)
- In a large frying pan ( large enough to host all the ingredients together) heat the thawed shrim briefly with a little bit of oil
- If you have not had time to thaw the shrimp – open the package and pour into a bowl, cover in cold water when they are divided from one another, drain them and put them in the frying pan – it will only take a few more minutes of warming up before they are ready.
- Once the shrimp are warmed up, add the peas and mix well.
- When the rice is cooked, pour into the frying pan and mix all ingredients together, adjust salt and add pepper if you like
– I always add some soya sauce to my plate of this rice!
– When I prepare peas for this recipe, I always make twice as much . . . so I have veggies ready for tomorrow night all ready !
– If you have any left over . . . . heat it up in a frying pan tomorrow. . . or eat it at room temp. . . . . it’s always good