Name: Vintage Peas Juliette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup white rice; 2 cups chicken broth or water; 1/2 teaspoon kosher salt, plus more as needed; 1 (15-ounce) can green peas; 1 tablespoon cornstarch; 3 tablespoons unsalted butter; 1/4 cup finely chopped onion; 1/2 cup chopped canned pimento; Freshly ground black pepper; 1 (5-ounce) can white chunk tuna in water, well drained; 1/2 cup finely grated Parmesan cheese; 1/2 cup finely chopped fresh parsley

Vintage Peas Juliette

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Despite the familiar clichés about kids hiding their peas under mashed potato mounds to avoid the last dreaded bites, that notoriety may have been a function of their ubiquity: peas had been popular throughout the late nineteenth and early twentieth century and were among the ﬁrst vegetables to ever be canned. They really saw a spike in interest, however, after the debut of the Jolly Green Giant in 1925. Modeled after a Brothers Grimm fairy tale, the Green Giant made his TV debut in 1959 and soon became the third most recognized ad icon of the twentieth cen tury, according to Advertising Age.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4-6 1x
Category: Sides & Sauces

Ingredients

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1 cup white rice
2 cups chicken broth or water
1/2 teaspoon kosher salt, plus more as needed
1 (15-ounce) can green peas
1 tablespoon cornstarch
3 tablespoons unsalted butter
1/4 cup finely chopped onion
1/2 cup chopped canned pimento
Freshly ground black pepper
1 (5-ounce) can white chunk tuna in water, well drained
1/2 cup finely grated Parmesan cheese
1/2 cup finely chopped fresh parsley

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Instructions

Coat a 4-cup Bundt pan or Jell-O mold with cooking spray.
In a medium saucepan, combine the rice, broth, and salt and cook according to the package directions for about 20 minutes.
Meanwhile, drain the peas and reserve the canning liquid in a small bowl. Add the cornstarch to the liquid and stir to dissolve.
In a small saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Add the broth mixture and the cornstarch mixture and stir continuously until the sauce thickens, about 2 minutes. Add the peas and pimento and cook until heated through. Taste and season with salt and pepper as desired.
When the rice is cooked, add the tuna, Parmesan, and parsley; stir well. Pack the hot mixture into the prepared Bundt pan or Jell-O mold, smoothing the top and pressing to ﬁrm up the rice. Immediately cover the mold with a serving plate and invert; carefully remove the pan. Spoon the peas over and around the rice and serve immediately.

Notes

This is a recipe typical of those appearing on product labels in the ’50s. If you wish to use frozen peas instead of the canned ones, replace the can juices with 3/4 cup chicken broth and use 2 cups thawed frozen peas.

Find it online: https://foodgardening.mequoda.com/recipe/vintage-peas-juliette/