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| A steaming bowl of "risi-bisi" |
I've always loved "risi-bisi," that is "risi e bisi," an Italian rice and peas dish, but found myself wanting a version made with whole-grain, brown rice. The following is my version of the recipe using brown rice and anchovies, which is a little more like soup than the usual thicker risi e bisi, but you can make this recipe ahead of time and it will thicken. For a vegan version, substitute mushrooms for the anchovies & stirred in cheese, and sprinkle toasted, chopped nuts on top instead of cheese. If you don't have black garlic, just omit it.
Ingredients:
olive oil and/or butter
5-1/2 c. broth
1 onion, chopped
3 large anchovy filets (if using from a jar, packed in olive oil & salt, soak them in milk)
6 or more cloves of garlic, chopped
1 c. brown rice
2 c. (approximately) frozen peas, defrosted
1/2 c. (or more) grated parmesan, plus more for serving
juice of 1 large lemon
dash of honey, agave syrup, sugar, whatever
4 or more cloves of black garlic (optional)
salt and white pepper (or black pepper) to taste
Heat the broth to just below a simmer.
Mix the honey (or whatever sweetener) with the lemon juice; if you are including black garlic, mash it in with the honey-lemon mixture.
If you are using both butter and olive oil, heat your pot over medium heat, add your butter, then add your olive oil, and saute the onion. When the onion is browned, remove the anchovies from the milk and add and mash in the anchovies to the onions; saute a few minutes. Add the rice and stir in for a few minutes.
Add the broth and bring to a simmer, cook until your rice is done (typically for brown rice, simmer for 50 minutes, then take off the heat and steam for 10 minutes).
Remove from the heat, and stir in the lemon juice mixture, grated cheese, salt and pepper, put the peas in on top, cover, and let the peas steam for about 15 minutes.
Stir, and serve with more grated cheese on top.
