Source: dLife

A creamy Italian rice with peas and Parmesan.

Servings

2 cup low fat unsalted chicken broth , undiluted
2 cup cold water
1 olive oil cooking spray
1 tsp olive oil
1 cup fresh chopped onion
1.33 cup long grain brown rice
1 cup frozen green peas , thawed
0.25 cup grated Parmesan cheese

1 In a medium saucepan combine broth and water; place over medium heat. Bring to a simmer; reduce heat to low, and keep warm. (Do not boil).
2 Coat a large saucepan with cooking spray, and add oil; place over medium-high heat until hot.
3 Add onion, and cook 5 to 7 minutes or until onion is tender, stirring often.
4 Add rice, and cook, stirring constantly, 2 minutes or until rice is lightly browned. Reduce heat to medium low.
5 Add 1 cup of simmering broth mixture to rice, stirring constantly until most of liquid is absorbed.
6 Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed (about 30 minutes). (Rice will be tender and will have a cream consistency.)
7 Add peas, and cook, stirring constantly, until mixture is thoroughly heated. Remove from heat, and stir in cheese. Serve immediately.