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Parmesan Peas ’n’ Rice are a wonderful complement for any meal. My husband, John, likes rice but isn’t crazy about peas, and I’m just the opposite. It's a great compromise!
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 221 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 626 mg sodium, 32 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Originally published as Parmesan Peas 'n' Rice in Cooking for 2 Spring 2008, p49
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Reviewed on May. 02, 2011 by Mrs. Cowan
I served this with sweet and sour pork chops, and it was an excellent side dish. The flavor is good, without overpowering the main dish. I used whole grain brown rice, which worked just fine. It doesn't get as fluffy, so I just poured off the remaining broth when it was done.
Reviewed on Sep. 17, 2010 by kmosz
sorry, that was one full cup of brown rice with 2 1/2 c water.
this is really good. I substituted with brown rice, and doubled the recipe. My husband is a hearty eater. I used a whole bunch (one bundle) of green onion. 1 can of broth and enough water to make 2 1/2 c water for the brown rice (cooks longer). I used fresh grated cheese in a package. (not the canned kind)
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