Carolina Gold Hoppin’ John with Field Peas

Adapted by
Yield: 4 to 6 side servings


1 ounce unsalted butter
½ medium onion, small dice
1 cup Carolina gold rice
10 sprigs thyme, tied in sachet
1 bay leaf
1 cup cooked peas
3 tablespoons heavy cream
1 tablespoon kosher salt
2 tablespoons black pepper


In a large pot over medium heat, melt butter, add onion, and sweat, stirring occasionally until onions are translucent (about 10 minutes). Stir in rice to coat. Add thyme and bay leaf, and slowly add stock incrementally. Allow rice to absorb stock before adding more. When all stock has been added and grains are large and tender (with no crunch in center), stir in peas followed by cream. Season mixture with salt and pepper. The Carolina Gold Hoppin’ John should be loose, creamy, and spread slightly on plate. Serve immediately.