A colourful Italian rice dish, cooked in a flavourful stock.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Multipurpose Pot - 8 cup, heat Vegetable Bouillon and saffron to a gentle simmer. Reduce temperature and keep hot.
- Heat Multipurpose Pot to medium; melt butter, add rice and Toasted Onion. Stir and cook for about 2 minutes, or until rice begins to turn translucent. Add dry white wine, if using, and cook until wine has evaporated.
- Add 1 ladle full of Bouillon to rice, stir and cook until stock is absorbed. Continue to add Bouillon to rice, 2 - 3 ladles at a time, stirring and cooking after each addition until liquid is absorbed. Stop adding Bouillon once rice is tender, but still firm (al dente). This process will take 20 - 30 minutes. Remove from heat.
- Stir in thawed peas, cover and allow to sit for 5 minutes. Stir and serve warm.
Per serving: Calories 250, Fat 8 g (Saturated 4 g, Trans 0.2 g), Cholesterol 15 mg, Sodium 1130 mg, Carbohydrate 32 g (Fiber 2 g, Sugars 3 g), Protein 10 g.
29 - 39 min
4 servings
$0.76/serving
29 - 39 min4 servings$0.76/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Multipurpose Pot - 8 cup, heat Vegetable Bouillon and saffron to a gentle simmer. Reduce temperature and keep hot.
- Heat Multipurpose Pot to medium; melt butter, add rice and Toasted Onion. Stir and cook for about 2 minutes, or until rice begins to turn translucent. Add dry white wine, if using, and cook until wine has evaporated.
- Add 1 ladle full of Bouillon to rice, stir and cook until stock is absorbed. Continue to add Bouillon to rice, 2 - 3 ladles at a time, stirring and cooking after each addition until liquid is absorbed. Stop adding Bouillon once rice is tender, but still firm (al dente). This process will take 20 - 30 minutes. Remove from heat.
- Stir in thawed peas, cover and allow to sit for 5 minutes. Stir and serve warm.
Per serving: Calories 250, Fat 8 g (Saturated 4 g, Trans 0.2 g), Cholesterol 15 mg, Sodium 1130 mg, Carbohydrate 32 g (Fiber 2 g, Sugars 3 g), Protein 10 g.
