Rice & Eggs with Peas & Herbs

Ingredients

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

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