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Rizibizi (Rice and Peas)

The Quirky Foodster Team

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Ingredients

  • 300 g (1 1/2 cups) rice
  • 600 ml (2 1/2 cups) water or stock
  • 300 g (2 cups) green peas (fresh or frozen)
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • Salt, to taste

Method

  1. Soften the onion in butter over medium heat.
  2. Add rice and stir 1-2 minutes to lightly coat in butter.
  3. Add water or stock and salt; bring to a boil, then cover and reduce heat.
  4. Simmer 12-15 minutes until rice is nearly tender and liquid is absorbed.
  5. Stir in the peas and cook a further 5 minutes until peas are tender and rice is fully cooked.
  6. Fluff with a fork and serve warm.

Introduction: A simple buttery rice and pea side dish beloved by Hungarian children and adults alike, rizibizi is a common accompaniment to schnitzels, roasts and other mains across Hungarian home kitchens.

Cultural Background: A simple buttery rice and pea side dish beloved by Hungarian children and adults alike, rizibizi is a common accompaniment to schnitzels, roasts and other mains across Hungarian home kitchens.

Tips: Frozen peas can go straight in without thawing; add them a few minutes later if using fresh peas that need longer cooking.

Variations: Stir in a knob of extra butter or a little grated cheese just before serving for richness.

Storage: Refrigerate up to 3 days.

Reheating: Reheat in a covered pan with a splash of water, or in the microwave.

Nutrition: Approx. 220 kcal, 5 g protein, 6 g fat, 38 g carbohydrate per serving.

FAQs:

Q: Can I use frozen peas?

A: Yes, frozen peas work very well and are the most common choice.

Q: What dishes pair well with rizibizi?

A: It's classically served alongside breaded schnitzel or roast meats.

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