| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Rice, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1/2 | c | Onion, finely chopped |
| 14 | oz | Can chicken broth, reduced sodium, |
| (or 1 can vegetable broth) | ||
| 1 | c | Arborio rice |
| 1 | md | Carrot, peeled & finely |
| Chopped | ||
| 1/2 | c | Sweet red pepper, finely |
| Chopped | ||
| 1/2 | c | Fresh or frozen green peas |
| 1/3 | c | + 2-4 T. water |
| 1 | ts | Dried basil leaves |
| 1/2 | c | Parmesan cheese, grated |
| 1 | Clove garlic, finely | |
| Chopped | ||
| 1/4 | ts | Black pepper |
INSTRUCTIONS
In a 1-qt microwave-proof dish, microwave butter on high for 20-30 secs until melted. Stir in onion, cover and microwave for 1 min. Stir broth & rice into onion mixture; cover. Microwave on high 6 min. Rotate halfway through. Stir in carrot & red pepper; cover and microwave 4 min on high. Stir peas, 1/2 c. water and basil into rice mixture. Cover and microwave 4 min. on high. Stir, cover, and microwave on high 2 more min. Stir in parmesan cheese, garlic and pepper. Cover and set aside for 6-8 min., stirring occasionally, until rice is cooked but slightly chewy. Stir in an add'l 2-4 T of water for a creamier texture. Recipe By : Country Living, May 1995 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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