MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rice-Otto
Categories: Rice, Vegetables, Poultry, Cheese
Yield: 2 Servings

1 tb Butter
1/3 c Chopped onion
2/3 c Long grain white rice
2 c Chicken broth
1/3 c Canned early peas; drained
1/3 c Parmesan cheese
Black pepper

Melt the butter in a pot over medium heat. Add the
onions and cook 3 to 5 minutes, or until soft and
translucent. Add the rice and cook for 2 minutes,
stirring occasionally.

Add the broth and stir. Increase the heat to high and
bring to a rapid boil. Cover the pot, reduce the heat to
low, and simmer 20 minutes or until the broth is
absorbed and the rice is tender.

Add the peas and cheese, and stir until well mixed.

Serve as is or topped with a sprinkling of freshly
ground pepper.

IMPORTANT TIP: Rice-otto is supposed to be thick and
creamy. If it’s soupy, cook it a little more; if it’s
dry, add a little more broth or water.

RECIPE FROM: http://www.dvo.com

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