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Rice wih Peas


Butter - 3 tbsps

Olive oil- 2 1/2 tbsps

Diced lean bacon- 2/3 cup

Green spring onion, sliced- 1

Shelled green peas - 3-3 1/2 cups

Stock- 10 cups

Rice - 1 2/3 cups


Grated parmesan cheese- 3/4 cup

Parsley, finely chopped - 2-3 sprigs


This dish is considered by the Italians as a soup, but it is even thicker than most Italian thick soups. It is a specialty of Venice and said to have been served to the Doges of Venice at banquets to celebrate the Feast of St. Mark. It is typically eaten with a fork.

Heat the butter and oil together in a large pan, and gently saute the bacon and onion. When the bacon is brown, add the peas and moisten with a few tablespoons of the stock. Cook gently for 15 minutes. Add the rest of the stock, which must be hot, and bring it to a boil. Pour in the rice, stir well, lower the heat and cook gently for 20 minutes or until rice is tender and still fairly moist. Add salt if necessary and sprinkle generously with Parmesan cheese and parsley.

Serves 4-6.

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