Venetian Rice Recipe

Read reviews (1)

Rate recipe

This is a great dish when you want a change from potatoes. It is one of my family's favorites.—Nita Cinquina, Surprise, Arizona

This recipe is:

Diabetic Friendly

[X]

Rate Venetian Rice Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Venetian Rice Recipe

Prep: 10 min. Cook: 25 min.

Yield: 6 Servings

10 25 35

Ingredients

1 medium onion, chopped
3 tablespoons butter
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1 cup water
1 teaspoon dried basil
1/2 teaspoon seasoned salt
Dash pepper
2/3 pound fresh or frozen peas, thawed
2 tablespoons grated Parmesan cheese

Directions

In a large saucepan, saute onion in butter until tender. Add the rice; saute until golden brown, about 5 minutes.
Stir in the broth, water, basil, seasoned salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender (some liquid will remain).
Stir in peas. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 221 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 544 mg sodium, 34 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Venetian Rice in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p170

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.