| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Main dish, Side dish |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Thinly sliced green onions |
| 1/4 |
c |
Butter or margarine |
| 1/2 |
c |
Prosciutto or ham, julienned |
| 1 |
c |
Uncooked medium grain rice |
| 1/2 |
c |
Dry white wine |
| 2 |
c |
Hot chicken broth |
| 3 |
c |
Hot water |
| 1 |
c |
Frozen green peas; thawed |
| 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
tb |
Chopped fresh basil leaves OR- Dried basil |
| 1/4 |
ts |
Ground white pepper |
INSTRUCTIONS
Cook green onions in butter 2 or 3 minutes or until soft in large skillet
over medium heat. Add prosciutto; cook 1 to 2 minutes more. Add rice and
cook 2 to 3 minutes, or until rice is lightly browned. Add wine; stir
until absorbed. Increase heat to medium high; stir in 1 cup broth.
Continue stirring and adding remaining broth and water, 1 cup at a time,
allowing each cup to be absorbed before adding another, until rice is
tender and mixture has a creamy consistency. It will take approximately
25 to 30 minutes. Remove from heat; stir in peas, cream, cheese, basil
and pepper. Stir until mixture is creamy. Serve immediately.
Each serving provides:
* 348 calories
* 11.9 g. protein
* 18.7 g. fat
* 26.7 g. carbohydrate
* 1.4 g. dietary fiber
* 58 mg. cholesterol
* 876 mg. sodium
Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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