Sugar Snap Peas, Squash, Scapes and Rice — a June Farmer’s Market Recipe

This delicious, healthy recipe is creamy like risotto, but easier to make, and uses seasonal ingredients for June in the Northeast. The first night I served it with roasted slices of golden beets (also seasonal)– a perfect accompaniment. By day 2, the beets were gone, so we made do with local greenhouse tomatoes. The fresh-baked Moroccan flatbread came from the farmer’s market, too.

Sugar snap peas, squash, scapes and rice with Moroccan flat bread and tomatoes

Here’s the recipe, which serves 4 if the rice is the main dish (more if it’s a side). Time: 45 minutes once the peas are shelled.

First, sit down and shell the peas.

Then get the rice going.
1 tbsp vegetable oil or butter
1 spring onion bulb (or 1/4 med onion), chopped fine
1 c arborio rice
2 1/4 c water
1 tsp salt

  1. Heat the oil over medium heat in the pot in which you’re going to cook the rice. Meanwhile heat the water to a boil in a separate pot and salt it.
  2. Add the onion to the oil and saute for a few minutes until translucent.
  3. Stir in the rice to coat the grains with oil and cook a couple of minutes, stirring once or twice.
  4. Add the boiling water to the rice, stir, cover the pot, turn the heat to low and simmer for 15 minutes. Turn off the heat and leave the pot covered until the vegetables are ready.

Prepare the vegetables while the rice is cooking.
2-3 tbsp vegetable oil or butter
1 scape, peeled & chopped fine
1 spring onion bulb (or 1/4 med onion), chopped fine
1 lg summer squash (~2 c), chopped into pea-size pieces
1 tsp salt
1 c shelled sugar snap peas
1/4-1/2 c vegetable stock or water

  1. Heat the oil or butter in a large pan over medium heat.
  2. Add the onion and scape and saute for a few minutes until the onion is translucent.
  3. Turn up the heat to medium high, add the squash and sautee it for 5 minutes, stirring once. Then salt it.
  4. Meanwhile, heat (or microwave) the stock or water.
  5. Add the peas to the squash and enough stock or water to cover. Cook 2 minutes.

Now pull it all together.
1/2 c walnuts pieces
1/2 c 2% Greek yoghurt
3 tbsp of snipped or minced dill
1 tbsp walnut or olive oil

  1. Lightly toast the walnuts in a small, dry (no oil), medium hot saute pan for a few minutes, just until you begin to smell them. Shake the pan once or twice while cooking to turn the nuts.
  2. Stir the rice into the vegetables and mix thoroughly over low heat until the rice soaks up any extra liquid in the pan.
  3. Stir in the yoghurt and heat through for a minute.
  4. Turn the rice out into a serving dish or individual plates and sprinkle with the oil, herbs and walnuts.

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2 Responses to Sugar Snap Peas, Squash, Scapes and Rice — a June Farmer’s Market Recipe

  1. Ruth Fairlamb August 1, 2012 at 5:49 pm #

    This looks a very tasty dish, but what is a scape? Forgive my ignorance!

  2. Sheryl August 1, 2012 at 10:59 pm #

    Ruth, I probably should have said a garlic scape, which is the stalk of the garlic plant, available only in spring. (Other plants have scapes, or stalks, too.) Garlic scapes have a mild garlicky flavor. You could substitute a small garlic clove.

    Sheryl