To make the bouquet garni: take 2 sprigs flat leaf parsley, a sprig of thyme, a bay leaf, 1/2 teaspoon black peppercorns, and 3 whole cloves, and tie together in cheesecloth.
The peas and broth can be cooked ahead of time and stored in the fridge or freezer until needed to cook the rice.
If you choose to use white rice, don’t add it to the peas in step 4. Cook it separately for 15 minutes, then instead of leaving it to steam in the pot, drain and add it to the peas just as they are just turning soft, about 25 minutes into cooking.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.