| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Peas, Vegetables |
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter or margarine |
| 1/3 |
c |
Finely chopped onion |
| 2 |
tb |
Finely chopped parsley |
| 1 |
c |
Raw regular white rice |
| 1 |
pk |
Frozen peas; (10 oz.) |
| 1 |
ts |
Salt |
| 2 |
tb |
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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