| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Rice, Peas |
4 |
Servings |
INGREDIENTS
| 4 |
|
Green onions, chopped |
| 4 |
tb |
Butter |
| 2 |
c |
Shld peas (2 lb unshelled) |
| 4 |
c |
Chicken broth, hot |
| 1 |
c |
Short grnd rice (arborio) |
| 2 |
tb |
Minced parsley |
| 1/2 |
c |
Grated Parmesan cheese |
|
|
Salt to taste |
INSTRUCTIONS
Chop both the white and green of teh onions and saute' them gently in the
butter in a deep saucepan with a lid. Add the peas and cook 1-2 minutes,
stirring constantly. Add the hot broth, cover and simmer 8-10 minutes. Add
rice and parsley, stir once, bring to a boil, cover, and reduce the heat
toa simmer. Cook about 15 minutes. Taste for seasoning and add salt if
needed. Stir in the cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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