Rice and Eggs with Peas and Herbs

Rice and Eggs with Peas and Herbs (Adapted from Fine Cooking)

1 1/2 cups water
1 1/2 cups vegetable broth
pinch of salt
1-1/2 cups brown jasmine rice
1 cup fresh or frozen peas
2 large eggs
2 tablespoons butter, softened
2 ounces fresh grated Parmesan cheese
1/2 cup chopped ham
1/3 cup thinly sliced scallions
3 tablespoons chopped fresh basil
zest of 1 lemon

In a medium saucepan, add the water and salt - bring to a boil. Stir in the rice, reduce to a simmer, cover and cook until tender, about 35 to 40 minutes.

When the rice is almost done, cook the peas in a little water until tender in a small saucepan.

In a small bowl, beat together the eggs until frothy - season with salt and fresh ground pepper. Once the rice has cooked (if there is any leftover water, drain the excess and return the rice to the pot) rapidly stir in the beaten egg, butter, and cheese. Add the cooked peas, ham, scallions, basil and lemon zest - stir to combine. Season to taste with salt and pepper. Add a scattering of additional fresh grated Parmesan once plated if desired.

Makes about 4 servings.

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