Creamed Rice with Spring Peas, Mint, and Chevre
 
Prep time
Cook time
Total time
 
1 tbsp olive oil 1 cup long grain rice 3 cups vegetable or chicken stock (warmed) ⅔ evaporated milk 1¼ cup fresh or frozen green peas ¼ cup chevre, crumbled 1½ tbsp. fresh mint, chopped
Author:
Recipe type: Side
Cuisine: American
Serves: 4-6
Ingredients
  • 1 tbsp olive oil
  • 1 cup long grain rice
  • ½ cup dry white wine
  • 3 cups vegetable or chicken stock (warmed), divided
  • ⅔ cup evaporated milk
  • 1¼ cup fresh or frozen green peas
  • ¼ cup chevre, crumbled
  • 1½ tbsp. fresh mint, chopped
Instructions
  1. Heat olive oil in a heavy bottom sauce pan or dutch oven over medium high heat. Add the rice. Stir and toast the rice until most of the grains are opaque (they go from an almost translucent to a milky white).
  2. Pour in the wine and stir until mostly absorbed.
  3. When there is just a little bit of liquid in the pan, begin adding the chicken stock a ½ cup at a time. After each addition you will stir the rice until it is mostly absorbed. All together this takes 20-30 minutes, but it's super important to do these small additions and stirring as this helps bring out the starch and creates the creamy effect (without cream).
  4. After you've added all the stock and it is mostly absorbed, pour in the evaporated milk and your peas. You could use fat free evaporated milk here or heavy cream, depending on how your diet is going that day.
  5. Stir the peas until they turn a bright green. If that isn't happening quickly, place the lid on your pan and leave it for a few minutes.
  6. When peas have cooked, plate your rice by dolloping your cheese and sprinkling with fresh chopped mint.
Recipe by Sugar & Sassafras at https://www.sugarandsassafras.net/?p=756