 |
Colorful Rice Medley
|
 |
1/4 cup chopped onion
1 tablespoon butter
3/4 cup uncooked long grain rice
1 small sweet red pepper, finely chopped
1-1/2 cups reduced-sodium chicken broth or vegetable broth
1/4 cup white wine or additional reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup frozen peas
1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
In a large saucepan coated with cooking spray, saute onion in butter for 1 minute.
Add rice and red pepper; cook and stir for 3-4 minutes or until rice is lightly
browned. Stir in the broth, wine or additional broth, thyme and pepper. Bring
to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peas; cover
and simmer 3-5 minutes longer or until rice is tender and peas are heated
through. Stir in 1/4 cup Parmesan cheese. Sprinkle remaining Parmesan cheese over
the top.
Yield: 6 servings.
|
Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |