INGREDIENTS

INSTRUCTIONS

Heat the butter and oil in a heavy wide saucepan. When foaming
subsides add the onion and cook for 5 minutes or until golden brown.
Add half of the celery and carrot and cook for 3 to 4 minutes or  until
tender but still crisp. Add the rice and cook, stirring  continuously,
for 5 minutes or until toasty. Add the garlic and  simmer a few
seconds. Add 1/2 cup boiling water and cook until rice  has fully
absorbed it. Continue this way until 1 1/2 cups water have  been
absorbed, then add 1 cup of boiling water.  After 20 minutes or when
the rice is half cooked add the remaining  celery and carrot and cook
for 10 minutes more. Add the peas and  finish cooking the rice. Season
to taste with salt and pepper. Right  before serving, stir in the
Parmesan cheese and basil. Garnish with  pine nuts.  (If you want a
more ample meal, serve this with grilled boneless  chicken breasts
marinated in lemon juice; grill them when rice is  half way done.)
Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved Posted to MC-Recipe Digest V1 #348  Recipe by: COOKING MONDAY
TO FRIDAY SHOW #MF6733  From: 4paws@netrax.net (Shermeyer-Gail)  Date:
Fri, 20 Dec 1996 17:35:20 -0500

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Nutrition (calculated from recipe ingredients)
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Calories: 798
Calories From Fat: 567
Total Fat: 65.5g
Cholesterol: 44mg
Sodium: 1160.4mg
Potassium: 1221.4mg
Carbohydrates: 32.1g
Fiber: 12.2g
Sugar: 9.1g
Protein: 30.3g