Mama Mangia
Super Moderator
PARMESAN-BASIL RICE PILAF
1 tsp. olive oil
1 tsp. bottle minced garlic
2 cups uncooked Long Grain Rice
1/2 cup water
2 (14¼ oz.) can fat-free chicken broth
1 cup frozen green peas, thawed
1/2 cups (2 oz.) pre shredded fresh Parmesan cheese
1/4 cup chopped green onions
1/2 tsp. dried basil
1/4 tsp. pepper
Thaw the peas while the rice is cooking. Heat oil in a large saucepan over medium-high heat. Add garlic. Sauté 30 seconds or until lightly browned. Add rice. Cook for two minutes, stirring constantly. Stir in water and broth. Bring to a boil. Cover; reduce heat to medium low. Cook for 20 minutes, or until liquid is almost absorb. Remove from heat. Fluff with a fork. Add remaining ingredients, tossing well.
1 tsp. olive oil
1 tsp. bottle minced garlic
2 cups uncooked Long Grain Rice
1/2 cup water
2 (14¼ oz.) can fat-free chicken broth
1 cup frozen green peas, thawed
1/2 cups (2 oz.) pre shredded fresh Parmesan cheese
1/4 cup chopped green onions
1/2 tsp. dried basil
1/4 tsp. pepper
Thaw the peas while the rice is cooking. Heat oil in a large saucepan over medium-high heat. Add garlic. Sauté 30 seconds or until lightly browned. Add rice. Cook for two minutes, stirring constantly. Stir in water and broth. Bring to a boil. Cover; reduce heat to medium low. Cook for 20 minutes, or until liquid is almost absorb. Remove from heat. Fluff with a fork. Add remaining ingredients, tossing well.
