| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Peas, Vegetables | 1 | Servings | |
INGREDIENTS
| 6 | T | Butter or margarine |
| 1/3 | c | Finely chopped onion |
| 2 | T | Finely chopped parsley |
| 1 | c | Raw regular white rice |
| 1 | Frozen peas, 10 oz. | |
| 1 | t | Salt |
| 2 | T | Grated Parmesan cheese |
INSTRUCTIONS
In 4 tablespoons hot butter in heavy 3 quart saucepan saute onion and parsley 5 minutes. Add 2 cups water; bring to boiling. Reduce heat and simmer, covered, without stirring 14 minutes or until liquid is all absorbed. Meanwhile, cook peas as package label directs; drain well. Stir peas, salt and remaining butter into rice. Turn on serving dish. Sprinkle top with grated Parmesan cheese. Makes 6 to 8 servings. Note: You may substitute 1 1/2 cups fresh shelled peas for frozen peas. Cook in boiling salt water 10 to 15 minutes or until just tender. Drain well and add to rice. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1346
Calories From Fat: 637
Total Fat: 72.1g
Cholesterol: 19mg
Sodium: 3029.5mg
Potassium: 364.3mg
Carbohydrates: 154.4g
Fiber: 3.6g
Sugar: 2.6g
Protein: 18.1g