Rice & Eggs with Peas & Herbs

Rice & Eggs with Peas & Herbs
Photo by Scott Phillips


  • 1 or 2 eggs
  • 2 Tbs. butter, at room temperature
  • 1-½ cups rice
  • Freshly ground black pepper
  • 4 scallions (whites and some of the greens), thinly sliced
  • Salt
  • ½ cup freshly grated Parmesan cheese; more for garnish
  • + 4 more ingredients
    • Grated zest of 1 lemon
    • 3 cups water
    • 3 Tbs. chopped fresh basil or chervil
    • 1 cup fresh or frozen peas

In a medium saucepan, bring the water and a pinch of salt to a boil. Add the rice, reduce to a simmer, cover, and cook until tender, 15 to 20 minutes. (see How to salvage not-so-perfect rice) Meanwhile, in a small saucepan, cook the peas in a little water until tender. Crack the egg or eggs in...

View full recipe at Fine Cooking


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