An Italian rice and pea soup was the inspiration for this easy side dish. It's better than instant pilaf by a long shot!
Makes
4 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Sauté onion in butter and oil in a sauté pan over medium-high heat until softened, about 5 minutes.
Add rice and spaghetti; stir to coat with oil. Cook rice until lightly toasted, stirring often to prevent sticking, 3 minutes.
Deglaze pan with wine; simmer until liquid evaporates.
Stir in broth; season pilaf with salt. Reduce heat to medium-low and cover pan with a lid wrapped in a clean dish towel (to prevent moisture from dripping off the lid into the rice). Simmer rice until firm, 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.
Off heat, add peas and Parmesan. Stir in prosciutto just before serving and season pilaf with pepper.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 317
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 22mg 7%
Sodium 357mg 14%
% Daily Value*
Carbs 41g 13%
Fiber 3g 12%
Protein 11g
*Percent Daily Values are based on a 2,000 calorie diet.
