Pea Rice with Parma Ham

Ingredients

• 250 g Wild rice blend
• Salt
• 150 g sugar snap peas
• 40 g parmesan (1 piece)
• 125 g Parma ham
• 3 stems basil
• 1 onion
• 1 Garlic clove
• 30 g yogurt butter (2 tbsp)
• 300 g fine peas (frozen)
• 200 ml Mediterranean vegetable broth
• Pepper

Instructions

1. 1.

   Cook the wild rice blend according to package instructions in salted water. Meanwhile, trim, wash and halve the sugar snap peas crosswise.

2. 2.

   Bring salted water to a boil in a pot and cook the snap peas for about 1 minute. Drain, rinse briefly under cold running water and let drain.

3. 3.

   Grate half of the parmesan finely. Cut the ham into bite‑sized pieces. Wash basil, shake dry, pluck leaves and break into pieces.

4. 4.

   Peel onion and garlic and dice finely. Heat butter in a large pan, sauté onion and garlic until translucent.

5. 5.

   Add frozen peas and 150 ml broth to the pan, bring to a boil and simmer covered over medium heat for 3 minutes.

6. 6.

   Drain rice in a sieve. Add it with snap peas and grated cheese to the pan. Season with salt and pepper.

7. 7.

   Fold ham pieces and basil leaves gently into the pea rice. If desired, stir in more broth. Finish by shaving remaining parmesan thinly over the top and serve.