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Parmesan Peas 'n' Rice Recipe

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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

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Parmesan Peas 'n' Rice Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

1/3 cup uncooked long grain rice
1 green onion, chopped
1 tablespoon butter
1 cup chicken broth
1/8 teaspoon pepper
2/3 cup frozen peas, thawed
1 tablespoon grated Parmesan cheese

Directions

In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese. Yield: 2 servings.

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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Reviews for Parmesan Peas 'n' Rice (3)

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Parmesan Peas 'n' Rice

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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.

Reviewed on Sep. 17, 2010 by kmosz

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)