Use cooked beetroot and a heart shaped cookie cutter for a valentines dinner garnish.

Equipment Needed

Measuring cups and spoons, blender, can opener, mason jar, thick bottomed sauté pan with lid, small pot, ladle, knife, cutting board, spatula and a cheese grater.


In a small pot, bring the chicken broth to a boil. Once it reaches boiling, shut off the burner and and set the pot aside.

Dice the onion and the chop the chives.

In a pan, add the diced onion and sauté it with the olive oil for 5 to 7 minutes over medium-high heat, until translucent and golden.

Add the raw rice and continue to cook for 2 to 3 more minutes.

Reduce the heat to medium and add 1/3 of the hot chicken broth, stir well.

Season with salt and pepper and continue to stir to stop the rice from sticking as the broth evaporates. 

When most of the broth is gone, add another couple of ladles at a time and continue to stir.

It should take approximately 30 minutes from start to finish until all of the broth is gone.

After the last ladle of broth is added add the green peas, cheese, chives and garlic butter.

Turn off the heat and stir for an additional minute.

Cover the pan with the lid and let rest for 10 minutes and serve.