Start by placing the kapika rice into a 3 1/2 quart enameled Dutch oven with a tight-fitting lid. Pour in the vegetable broth and add a pinch of salt. Turn the heat to high and bring the liquid to a boil. Once boiling, reduce to a gentle simmer, cover the pot with the lid and weigh it down if possible. Let it cook undisturbed for 20 minutes.

While the rice cooks, heat a 2 quart saucepan over medium-high heat and pour enough oil to fill about half an inch. Test the oil temperature by dropping in a shallot ring; it should slowly sink and rise. Add the sliced shallots to the hot oil and watch carefully as they quickly turn golden brown. Remove them promptly with a slotted spoon and place on a paper towel-lined plate. Season with salt and pepper, then set aside.

When the rice timer ends, carefully lift the lid and scatter the peas evenly on top without stirring them in. Cover the pot again and let the peas steam for 10 minutes.

After steaming, remove the lid and use a fork to gently fluff the rice, mixing the peas into it. Transfer to serving bowls, sprinkle the minced chives and parsley over the top, then finish by garnishing with the crispy shallots. Serve immediately for a fresh, tasty dinner.