Ingredients (serves 6 – 8):

  •  6 – 8 cups vegetable broth OR water with 3 Repunzel Vegetable Bouillons
  • 2 bay leaves
  • 3 tablespoons nutritional yeast, optional
  • 2 tablespoons olive oil
  • 2 medium leeks, thinly sliced OR one onion, diced
  • 1 garlic clove, minced
  • 2 cups sprouted brown rice, arborio or any medium grain rice of choice
  • 4 cups fresh peas or thawed frozen peas
  • 1/4 cup flat leaf parsley, chopped and loosely packed
  • mineral salt and pepper, to taste
  • almond parmesan, for topping (not shown)


In a medium saucepan, place the stock and bring to a gentle simmer. Add in the bay leaves, nutritional yeast and keep broth warm.

In a large stock pot or dutch oven, heat oil over medium heat. Add leeks and cook until just softened, about five minutes (remove and set aside a few tablespoons of the leeks for topping if desired). Add garlic and rice, toss until rice is nicely coated, about 3 minutes.

Add in warm broth, one cup at a time, the stock should be bubbly. Stir often allowing the broth to be just absorbed. Add in another cup of broth, repeat. Add in peas, more stock and continue the process for another 15 minutes or so, or until the rice is al dente, tender but chewy. The whole process should be about 25 minutes or so. Note: Using the sprouted brown rice, at the end I covered my rice and peas and let simmer for about 10-15 minutes until rice was ready to my liking.

Add in more broth and stir. Your rice and peas should be a little soupy. Remove from heat, taste for seasoning and stir in parsley. Remove any bay leaves that made it into the rice and peas. Serve topped with a nice dusting of almond parmesan and freshly cracked pepper.

Quick method: After sauteing the leeks and rice as above. Add at least 7 cups broth, peas, bay leaves and nutritional yeast, bring to a boil, cover and cook for 20 – 30 minutes until rice is tender. Remove from heat add in parsley. Let set a few minutes and serve as desired.

• • •

And if you were thinking about subbing quinoa for the rice, go ahead, it’s delicious too as pictured below (this is actually my preferred grain, I love everything about it…but then this dish isn’t called Risi E Bisi). Top with Almond Parmesan like shown and your good to go. Truly wonderful!


© 2013 The Simple Veganista. All rights reserved. Reprinted with permission from The Simple Veganista website.

Click here to read our disclaimer about endorsements. Click here to read our disclaimer about food, which the use of this website and recipe is subject to.