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)

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