Venetian Rice Recipe

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This is a great dish when you want a change from potatoes. It is one of my family's favorites.—Nita Cinquina, Surprise, Arizona
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 6 servings

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

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.

Directions

  1. In a large saucepan, saute onion in butter until tender. Add the rice; saute until golden brown, about 5 minutes.
  2. 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).
  3. Stir in peas. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese. Yield: 6 servings.
Originally published as Venetian Rice in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p170

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.

Reviews for Venetian Rice

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Reviewed Nov. 19, 2010

This makes a very nice, tasty, easy side dish.

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