Risotto - 2

Recipe Ingredients

1/2 cup	73g / 2.6oz	Chopped scallions
1 cup	160g / 5.6oz	Uncooked brown rice
2 tablespoons	30ml	Olive oil
2 cups	474ml	Chicken broth
1 cup	237ml	Green peas
1 teaspoon	5ml	Dried rosemary
1 teaspoon	5ml	Dried oregano

Recipe Instructions

saute scallions and rice in hot oil in large skillet for about 3 minutes.

Stir in broth and bring to a boil. Remove from heat.

Pour mixture into a 1 1/2 qt casserole. Stir in peas and herbs.

Cover, bake at 400F for 20-25 minutes. Liquid should be absorbed.

Source:
Madhur Jaffrey

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