Rice and peas in Parmesan stock from Instantly Southern: 85 Southern Favorites for Your Pressure Cooker, Multicooker, and Instant Pot (page 29) by Sheri Castle

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock, Carolina gold rice for Arborio rice, and chives for mint.

  • babyfork on May 31, 2020

    I varied the ingredients slightly based on what I had on hand. Used a Vidalia onion instead of shallot and basmati rice. Added some chopped fennel bulb and omitted the lemon. Chives from my pandemic herb garden instead of mint. I liked this much better without the lemon! (And usually I love lemon...it just didn't taste good to me in this when I made the original recipe as written.) Served with some smoked trout and creme fraiche. A great "cheater" risotto.

  • babyfork on October 16, 2019

    I used Anson Mills Carolina gold rice. I added 3 tbs of Meyer lemon juice to the stock as called for. When the recipe asked for an additional 3 tbs of lemon juice to be stirred in at the end, I thought twice and tasted before I added it. I'm so glad I did because I didn't add any more. As it was I thought it was tasty, but would have been better with 1.5 tbs lemon juice total or none at all. My teenage daughter thought it had a "weird flavor" and wasn't a fan and I'm pretty sure it was the lemon juice. Otherwise, I liked the recipe. Would make again without the lemon or just a tiny bit.

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