Spring Paddy Rice
|Olive oil||2 Tablespoon|
|Sweet butter||2 Tablespoon|
|Onion||1 Medium, chopped|
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Hot chicken stock||3 Cup (48 tbs)|
|White pepper||1⁄2 Teaspoon|
|Peas||3 Cup (48 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. In a large skillet, heat oil and 1 tbsp (15 ml) butter. Add onion; saute 5 minutes, until softened.
2. Add rice; cook 3 minutes longer, until translucent.
3. Stir in 2 cups (500 ml) stock, salt and pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes.
4. Add remaining stock and peas; cook, covered 10 minutes longer, or until rice is tender and dry. Stir in remaining butter and cheese.