This is a great rice dish that I found when looking for something new to serve with fish.
- 6 slices of bacon chopped
- 1 large onion, chopped
Cook bacon in dutch oven over medium heat until crisp. Add onion, saute until tender.
- 4 cups of fresh peas, shelled
- 8 spring fresh thyme
- 1 tablespoon of salt
Add peas, thyme and 1 tablespoon of salt. Add water to cover and bring to boil. Cover with lid, reduce heat and simmer 30 minutes or until peas are tender. Drain.
- 4 cups cooked basmati rice
- 4 cups seeded, diced tomatoes
- 1/4 cup basil pesto
- 1 teaspoon of salt
- 1/2 teaspoon ground pepper
Combine pea mixture with remaining ingredients and mix. Yield: about 12 cups.
My notes: I cut the recipe in about half (changing up the ratio as I wanted less rice). Substituted edamame for peas and brown rice. I also omitted the salt until seasoning with salt and pepper after mixing. I felt with the salt bacon that adding salt with the edamame may make a salty dish that I like.
pairing with a white fish like grouper or sheepshead. We grilled salmon and thought that also worked well.