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In
a 2-quart saucepan coated with DuPont SilverStone® non-stick,
blanch the
shelled peas by adding to boiling water for a few minutes. Using
a slotted spoon, transfer the peas to a bowl of ice water. Do the
same for the sugar snap and snow peas. Set aside.
In
a medium saucepan coated with DuPont SilverStone® non-stick,
heat the olive oil over medium heat and add the rice. Sauté
for 2 minutes. Add one-half cup of broth, stirring until absorbed.
Continue adding 2 more cups of broth, one-half cup at a time. Stir
in all three peas and continue adding the last cup of broth, one-half
cup at a time, until absorbed, stirring constantly. Stir in cheese
and garnish with extra peas and carrots. Serve immediately.
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