Venetian rice and pea soup
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | tablespoons | Onions, chopped |
10 | ounces | Pkg peas, frozen |
6 | cups | Chicken broth |
3 | tablespoons | Parsley, chopped |
6 | tablespoons | Butter |
½ | teaspoon | Salt |
1 | cup | Rice, uncooked |
⅔ | cup | Grated Parmesan |
Directions
In large saucepan or Dutch oven, saute onion in butter until golden. Add peas and salt, cook for two minutes, stirring often. Add broth. Bring to a boil, add rice, stirring thoroughly. Simmer for an additional 25 minutes or until rice is tender. Add parsley. Remove from heat. Add Parmesan cheese just before serving.
Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 31, 1998
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