Risotto *** (dmdg94a)

Yield: 4 Servings

Ingredients:

1/2 c Chopped scallions
1 c Uncooked brown rice
2 tb Olive oil
2 c Chicken broth
1 c Green peas
1 ts Dried rosemary
1 ts Dried oregano

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 400 for 20-25 minutes. Liquid should be absorbed. FROM: SONDRA PETERSON (DMDG94A)