Shelly's Recipe

RICE, PEAS, AND ALMONDS

Category: Rice/Risotto

1 tbsp unsalted butter
1/4 to 1/2 cup minced onion
1 cup short grain rice
2 cups chicken stock
1 pound frozen baby peas
1/2 cup grated Parmesan cheese
1/2 cup slivered almonds, chopped

Melt butter in a heavy saucepan over medium heat. Saute the onion for 3 minutes or until tender. Add rice and saute for 2 minutes, stirring constantly. Add broth. Increase heat to high and bring to a boil, stirring occasionally. Immediately reduce heat to low. Cover saucepan and simmer for 10 minutes.. Add peas to saucepan, without stirring, and steam for another 5 minutes or until rice is tender and liquid is absorbed. Stir in Parmesan, and salt and pepper to taste. Just before serving, sprinkle with almonds.