Warmer weather is nearly here, and we can all use more recipes that won’t heat up the whole house. This recipe for Herb Rice with Peas Prosciutto and Ricotta is largely a no-cook recipe – you only have to make the rice!
Ideally, you can use day old rice so there is no stove use at all, but I personally have a hard time thinking a day ahead for a meal, so I wrote the recipe below to be made all in the same day. Feel free to make the rice the night before, refrigerate, and assemble everything the night you plan on having this for dinner for a quick and easy make ahead meal.
I adapted this recipe slightly from a New York Times Cooking recipe from Emily Nunn.
Ingredients:
- 1 (10 oz) bag frozen peas
- 1/2 cup olive oil
- the zest and juice of 2 lemons
- 1/4 teaspoon red pepper flakes
- 1/2 a red onion, halved
- 4 cups water
- 2 cups white rice
- salt, to taste
- 1/2 cup lightly packed fresh basil
- 1/2 cup lightly packed fresh mint
- 1/4 cup lightly packed fresh parsley
- ~5 fresh chives
- 3-4 oz fresh ricotta
- 18 slices prosciutto (omit to make vegetarian)
- black pepper, to taste
Add your frozen peas, olive oil, red onion, lemon zest and juice, red pepper flakes and 1/2 teaspoon salt to a large bowl, stirring to combine. Cover and let marinate for at least 20 minutes. (Note: your peas will defrost while marinating, but you can also defrost them ahead of time if desired)
Next, make your rice. Bring 4 cups water to a boil. Season with 1/2 teaspoon salt, then add 2 cups rice. Cover and bring back to a boil. Once boiling, reduce the heat to low and let simmer for 15 minutes, or until the water is completely absorbed. Remove from heat and let cool. (Or, if you’re impatient like me, let sit uncovered for 10 minutes before continuing).
Both the pea mixture and the rice can be made the day before and refrigerated separately.
Add the basil, mint, parsley, and chives to a small food processor and process until finely chopped.
When ready to assemble, remove the red onion pieces from the pea mixture and discard.
Add the rice to the bowl with the pea mixture, then follow with the chopped herb mixture. Stir until well combined.
To serve, scoop the rice mixture into bowls and top with a dollop of fresh ricotta and 3 slices of prosciutto. Finish it off with some black pepper and serve.
I’ve made this a few times now and what I love about this dish is it is delicious when the rice is warm AND when it is cold. Plus, it comes together really quickly, even if you didn’t make the rice and the pea mixture ahead of time.
I’m sure it comes as no surprise that this also makes an awesome make ahead lunch!
Ingredients
- 1 (10 oz) bag frozen peas
- 1/2 cup olive oil
- the zest and juice of 2 lemons
- 1/4 teaspoon red pepper flakes
- 1/2 a red onion, halved
- 4 cups water
- 2 cups white rice
- salt, to taste
- 1/2 cup lightly packed fresh basil
- 1/2 cup lightly packed fresh mint
- 1/4 cup lightly packed fresh parsley
- ~5 fresh chives
- 3-4 oz fresh ricotta
- 18 slices prosciutto (omit to make vegetarian)
- black pepper, to taste
Instructions
- Add your frozen peas, olive oil, red onion, lemon zest and juice, red pepper flakes and 1/2 teaspoon salt to a large bowl, stirring to combine. Cover and let marinate for at least 20 minutes. (Note: your peas will defrost while marinating, but you can also defrost them ahead of time if desired)
- Next, make your rice. Bring 4 cups water to a boil. Season with 1/2 teaspoon salt, then add 2 cups rice. Cover and bring back to a boil. Once boiling, reduce the heat to low and let simmer for 15 minutes, or until the water is completely absorbed. Remove from heat and let cool. (Or, if you’re impatient like me, let sit uncovered for 10 minutes before continuing).
- Both the pea mixture and the rice can be made the day before and refrigerated separately.
- Add the basil, mint, parsley, and chives to a small food processor and process until finely chopped.
- When ready to assemble, remove the red onion pieces from the pea mixture and discard.
- Add the rice to the bowl with the pea mixture, then follow with the chopped herb mixture. Stir until well combined.
- To serve, scoop the rice mixture into bowls and top with a dollop of fresh ricotta and 3 slices of prosciutto. Finish it off with some black pepper and serve.
