- 9 ounces
- 5 ounces
- 1 piece
Parmesan cheese (about 40 grams)
- 4 ounces
- 3 sprigs
- 2 tablespoons
Cultured butter (about 30 grams)
- 11 ounces
petite Peas (frozen)
- ¾ cup
Cook wild rice mix according to package directions in salted water. Meanwhile, trim snow peas, rinse and cut in half crosswise.
Bring a pot of salted water to a boil and cook snow peas for less than 1 minute. Drain, rinse briefly under running cold water and drain again.
Finely grate half of the Parmesan. Cut prosciutto into bite-sized pieces. Rinse basil, shake dry, pluck off the leaves and cut into pieces.
Peel the onion and garlic and chop finely. Heat the butter in a large skillet. Sauté onion and garlic until translucent.
Add frozen peas and 150 ml (approximately 5 ounces) of broth to the skillet, bring to a boil, cover and cook over medium heat for 3 minutes.
Drain the rice in a sieve. Add to the skillet with snow peas and grated cheese. Season with salt and pepper.
Add prosciutto and basil leaves and fold into the rice. If desired, mix in a little broth. Shave remaining Parmesan with a potato peeler, sprinkle over the rice and serve.