1 pound peas, shells, or 10-ounce package
frozen tiny peas
Method :
Heat the 2 tablespoons vegetable stock in
a 4-quart saucepan, and add the onion, garlic, and basil. Cook 2 minutes
over low heat. Add the 2 cups of stock, rice, salt and pepper. Cover and
cook over low heat for 20 minutes. Stir in the peas and cook until done,
about 5 minutes more.
Serves 6
Try serving this elegant rich dish with
Red Onions Simmered with Sherry Vinegar for a satisfying light supper.