Friday, 16 July 2010

Two Peas and Fennel Rice

When I read about asparagus pea terms like 'prolific', 'easy to grow', 'doesn't actually taste like asparagus' so I bought some seeds from Wiggly Wigglers, sowed them and didn't do much else.

I've talked before about what an attractive and intriguing plant they make but now they are fully grown it's time for me to puzzle over how to eat them.

Of course you can use any pea in this recipe. The asparagus pea has a strong, defined taste so perhaps replacing it with edamame. Or use all of one kind. Frozen is always an option, one that's usually better if you can't get them from plant to kitchen as soon as. Even the humble bag of Birdseye gains ethical points for it's support of British farmers.

Two Peas and Fennel Rice
(serves one on the side)

1/4 cup of peas, I used an equal mix of fresh peas and asparagus peas
2 tsp chopped fennel leaf
1 spring onion, sliced diagonally
1 cup of cooked rice
  1. Heat about a teaspoon of oil in a frying pan. When hot add the peas.
  2. As the peas turn to a delicious bright green mix in the rice an fennel.
  3. Cook until the rice is heated through, about 5 min, stiring occasionally to avoid sticking.
  4. Mix in the spring onion and serve.

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