Peas Braised with Lettuce and Onions - Chef Patrick Louineau, Chef, University of Notre Dame Test Kitchen

The cooking class students jokingly referred to this dish as a kicked up rice a roni.  Of course it is heads above the packaged product and makes a very nice accompaniment to nearly any meat dish with which you would drink champagne.  How do we know?  Well, it has champagne in it, of course.

Ingredients:

3 lb. peas
1 head lettuce, julienne
1 dozen pearl onions
1 tbsp chopped parsley
3 oz. butter pieces
2 cups water
1 tsp. salt
1tbsp granulated sugar
1/4 tsp ground pepper

Add all ingredients to a sauce pan, bring to a boil and cook for about 30 minutes or until onions are tender and liquid is nearly evaporated.  Serves 20.