Rice recipes |
Venetian rice (Italy) |
 |
| 1 medium-size onion, chopped (1/2 cup) 3 tablespoons butter or margarine 1 cup regular uncooked rice 1 teaspoon leaf basil, crumbled 1/3 teaspoon seasoned salt Dash of pepper 1 can (about 14 ounces) chicken broth 1 1/4 cups water 1 package (10 ounces) frozen green peas, cooked and drained 2 tablespoons grated parmesan cheese |
|
Sauté onion in butter or margarine until soft in a large frying pan; stir in rice. Continue cooking, stirring constantly, just until the rice is golden. Stir in basil, salt, pepper, chicken broth and water; heat to boiling; cover. Simmer 15 minutes, or until rice is tender and liquid is almost absorbed. Stir in peas; sprinkle with parmesan cheese, toss lightly to mix and fluff rice. |
