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Venetian Rice

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

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.