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See below ingredients and instructions of the recipe
1 c Thinly sliced green onions 1 c Frozen green peas; thawed
1/4 c Butter or margarine 1/2 c Heavy cream
1/2 c Prosciutto or ham, julienned 1/2 c Grated Parmesan cheese
1 c Uncooked medium grain rice 2 tb Chopped fresh basil leaves
1/2 c Dry white wine -OR-
2 c Hot chicken broth 1 ts -Dried basil
3 c Hot water 1/4 ts Ground white pepper
Cook green onions in butter 2 or 3 minutes or until soft in large
skillet over medium heat. Add prosciutto; cook 1 to 2 minutes more.
Add rice and cook 2 to 3 minutes, or until rice is lightly browned.
Add wine; stir until absorbed. Increase heat to medium high; stir in
1 cup broth. Continue stirring and adding remaining broth and water,
1 cup at a time, allowing each cup to be absorbed before adding
another, until rice is tender and mixture has a creamy consistency.
It will take approximately 25 to 30 minutes. Remove from heat; stir
in peas, cream, cheese, basil and pepper. Stir until mixture is
creamy. Serve immediately.
Each serving provides: * 348 calories * 11.9 g. protein * 18.7 g. fat
* 26.7 g. carbohydrate * 1.4 g. dietary fiber * 58 mg. cholesterol *
876 mg. sodium
Source: The Many Nationalities of Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
Submitted By KAREN MINTZIAS On 02-07-95
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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