| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Soups, Rice, Italian |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Onions, chopped |
| 10 |
oz |
Pkg peas, frozen |
| 6 |
c |
Chicken broth |
| 3 |
tb |
Parsley, chopped |
| 6 |
tb |
Butter |
| 1/2 |
ts |
Salt |
| 1 |
c |
Rice, uncooked |
| 2/3 |
c |
Grated Parmesan |
INSTRUCTIONS
In large saucepan or Dutch oven, saute onion in butter until golden. Add
peas and salt, cook for two minutes, stirring often. Add broth. Bring to a
boil, add rice, stirring thoroughly. Simmer for an additional 25 minutes or
until rice is tender. Add parsley. Remove from heat. Add Parmesan cheese
just before serving.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug
31, 1998
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