3 tablespoons of onions, chopped 10 ounce packages of peas, frozen 6 cups of chicken broth 3 tablespoons of parsley, chopped 6 tablespoons of butter 1/2 teaspoon of salt 1 cup of rice, uncooked 2/3 cup of grated Parmesan
In large saucepan or Dutch Oven, sauté 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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, sauté 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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