1 1/2 cups converted long-grain white rice
3/4 cup chopped onion
2 garlic cloves, minced
2 can (14-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, optional
Combine the rice, onion, and garlic in a slow cooker.
Bring the chicken broth and water to a boil in a saucepan; stir into the rice mixture along with the Italian seasoning and basil.
Place lid on cooker and cook on low for 2 to 3 hours or until the liquid is absorbed by the rice.
Add the peas, replace cover and cook for 1 more hour.
Stir in the Parmesan cheese. Transfer to a serving bowl and sprinkle with the pine nuts, if using.
Yield: 6 servings
2 garlic cloves, minced
2 can (14-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, optional
Combine the rice, onion, and garlic in a slow cooker.
Bring the chicken broth and water to a boil in a saucepan; stir into the rice mixture along with the Italian seasoning and basil.
Place lid on cooker and cook on low for 2 to 3 hours or until the liquid is absorbed by the rice.
Add the peas, replace cover and cook for 1 more hour.
Stir in the Parmesan cheese. Transfer to a serving bowl and sprinkle with the pine nuts, if using.
Yield: 6 servings
file photo
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