| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Greek |
Greek, Vegetables, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Onion,finely chopped |
| 1 |
c |
Uncooked rice |
| 1 |
pk |
Frozen peas (16 oz) or 2 cups shelled fresh |
|
|
Salt to taste |
|
|
Pepper to taste |
| 2 1/2 |
c |
Hot water or vegetable broth |
INSTRUCTIONS
1. Heat the oil in a medium-size heavy saucepan. Saute the onions
until tender.
2. Add the rice and stir until all grains are well-coated. Add peas,
salt and pepper (you may want to use less salt if you plan to use
vegetable broth), and stir. Add hot water or broth, bring to a boil
and cook over low heat for 25 minutes. makes four to six servings.
Nutritional analysis per serving: 150 calories, 5 grams protein, 3
grams fat, 32 grams carbohydrate.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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