Country: Hungary Servings: 4 servings

Ingredients

• white rice – 2 cups / 390 g
• olive oil – 2 tbsp / 30 ml
• onion – 1 large, diced
• garlic – 2 cloves, minced
• carrot – 1 large, diced
• green peas – 1 cup / 150 g
• dry white wine – 1 cup / 240 ml
• vegetable broth – 3 cups / 720 ml
• bay leaf – 1 leaf
• fresh parsley – 2 tbsp / 8 g, chopped
• salt – to taste
• black pepper – to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and diced carrot, cooking for another 3 minutes until fragrant.
3. Add the rice and stir for about 2 minutes to lightly toast it.
4. Pour in the dry white wine, allowing it to simmer and absorb into the rice.
5. Add the vegetable broth, bay leaf, and season with salt and black pepper.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer until the rice is tender and liquid is absorbed, about 18-20 minutes.
7. Stir in the green peas during the last 5 minutes of cooking.
8. Once the rice is cooked, remove from heat, discard the bay leaf, and gently mix in the fresh parsley.
9. Let sit for 5 minutes before serving to allow the flavors to meld.

Substitutions

• white rice -> brown rice, adjust cooking time
• dry white wine -> additional vegetable broth
• olive oil -> butter

Enhancements in the Next Evolution

• Incorporate mushrooms for additional umami flavor.
• Add a sprinkle of grated Parmesan cheese before serving.
• Include a pinch of Hungarian paprika for a spicier kick.