Risotto *** (dmdg94a)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped scallions |
| 1 | cup | Uncooked brown rice |
| 2 | tablespoons | Olive oil |
| 2 | cups | Chicken broth |
| 1 | cup | Green peas |
| 1 | teaspoon | Dried rosemary |
| 1 | teaspoon | Dried oregano |
Directions
saute scallions and rice in hot oil in large skillet for about 3 minutes. Stir in broth and bring to a boil. Remove from heat. Pour mixture into a 1½ qt casserole. Stir in peas and herbs. Cover, bake at 400 for 20-25 minutes. Liquid should be absorbed. FROM: SONDRA PETERSON (DMDG94A)