Cook the boil in bag
rice uncovered in a 2-quart saucepan in 8 cups
of water for 10 minutes. Preheat the oven to 350
degrees.
Soak the sun dried tomato
halves in hot water to cover in a small saucepan
for 10 minutes and then chop into 1/2 inch
slices. Fry the onion in the oil in a high sides
pan over medium high heat for 1 minute. Add the
sun-dried tomatoes, and stir until the onions
are transparent, about 1 more minute. Add 1 cup
of the peas to the onions and tomatoes and cook
for 2 minutes.
Add the arugula, 1 cup of the
rice, the parsley, salt and pepper and mix
thoroughly. Gently tear 6 of the basil leaves
into the rice and pea mixture and leave on low
heat.
Spray 4 MEV or other 1-cup
molds with vegetable oil cooking spray. Using a
wet spoon, press 1/4 cup of the remaining rice
into the bottom and sides of each mold. Divide
the rice and pea mixture among the molds and
press down hand with the back of a ladle or
large spoon. Bake in preheated oven for 30
minutes or until heated through.
To make the sauce:
Cook the remaining 2 cups of peas in 2
tablespoons of water in a small saucepan for 3
minutes. Drain off the liquid and pour the peas
into a blender. Add the remaining basil leaves,
the wine, Parmesan cheese and balsamic vinegar.
Blend on high speed until very
smooth.
