Friday, May 21, 2010
In Season: English Peas
Right now is the perfect time to buy fresh English peas. They're just coming into season and are so sweet and lovely. I couldn't resist picking up a three-pound bag last week, and I'm sure there will be more tomorrow.
Canned or frozen peas cannot even begin to compete with these. They're so fresh and crisp. Shelling them makes me think of summers at my grandmother's house when I was a little girl. She would pick baskets full and my cousins and I would help shell them until we were bored and ran off to play. She never made it a chore for us so I still enjoy shelling peas in small quantities.
I like their slightly sweet, fresh taste so I prepared them simply with just a little mint and fluffy basmati rice. This is a light dinner for a spring night. I had mine with chilled white wine in a pretty glass, and it was perfect. However you cook them, don't miss English peas this spring! They'll only be here for a short while, and they're so delicious.
Minted English Peas with Rice
a simple dinner
1 1/2 Tablespoons olive oil
1 medium spring onion, chopped
1 1/2 cups English peas (preferably fresh but frozen can be substituted)
6 large mint leaves
3 cups prepared rice
salt and pepper
Heat olive oil in a nonstick pan medium heat. Add onion and gently saute until tender, about 5 minutes.
Add English peas and continue to cook for one minute. Add enough water to just cover peas and simmer for three minutes. Chiffonade the mint leaves and add to the peas. Cook one more minute.
Pour off excess water. Toss with rice and season to taste.
Enjoy with a cold glass of wine and good conversation.