|Converted long grain white rice||1 1⁄2 Cup (24 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned reduced sodium chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Water||1⁄3 Cup (5.33 tbs)|
|Italian seasoning||3⁄4 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Toasted pine nuts||1⁄4 Cup (4 tbs)|
COMBINE rice, onion and garlic in slow cooker.
Heat broth and water in small saucepan to a boil.
Stir boiling liquid, Italian seasoning and basil into rice mixture.
Cover and cook on LOW 2 to 3 hours or until liquid is absorbed.
Cover and cook 1 hour.
Stir in cheese.
Spoon rice into serving bowl.
Sprinkle with pine nuts, if desired.