1 1/2 cups converted long-grain white rice
3/4 cup chopped onion
2 garlic cloves, minced
2 cans (14.5-oz each) reduced-sodium chicken broth
1/3 cup water
3/4 tsp Italian seasoning
1/2 tsp dried basil
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts for garnish, optional
Combine rice, onion, and garlic in the slow cooker.
Bring broth and water to a boil in a small saucepan. Stir the boiling liquid and spices into the rice mixture in the cooker. Place lid on cooker and cook on low 2 to 3 hours or until the liquid is absorbed.
Add peas, replace cover and cook another hour.
Stir in the cheese.
Spoon rice into serving bowls and sprinkle with the pine nuts, if using.
Yield: 6 servings
2 garlic cloves, minced
2 cans (14.5-oz each) reduced-sodium chicken broth
1/3 cup water
3/4 tsp Italian seasoning
1/2 tsp dried basil
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts for garnish, optional
Combine rice, onion, and garlic in the slow cooker.
Bring broth and water to a boil in a small saucepan. Stir the boiling liquid and spices into the rice mixture in the cooker. Place lid on cooker and cook on low 2 to 3 hours or until the liquid is absorbed.
Add peas, replace cover and cook another hour.
Stir in the cheese.
Spoon rice into serving bowls and sprinkle with the pine nuts, if using.
Yield: 6 servings
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