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.

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