12 August 2011

Baked Rice with Peas & Parmesan

This is my take on a classic weight-watchers recipe. I think the tiny bit of butter and extra sprinkle of parmesan cheese are well worth the couple of extra calories, and I cannot recommend the leseur peas enough: they're easy to find, and the teensy bit of added sugar hugely enhances the flavor of the peas. I made this for my brother, who lives off of pizza, grilled cheese and pasta alfredo, and he loved it. The chicken broth adds a warmth and impressive depth of flavor to the brown rice, and the butter and cheese give the dish a gooey and delicious decadence. Once you've mastered this recipe, there's no reason to ever bother with risotto.

1 cup uncooked brown rice
15 oz fat free chicken broth
1 tsp butter
1/4 cup + 1/4 cup parmesan cheese
3/4 cup canned Leseur peas

Preheat oven to 350 degrees
Combine rice, chicken broth and 1/4 cup cheese in baking dish
Cover with foil and bake for 40 minutes
Remove from oven and let sit for 5 minutes with the foil still on
Remove foil, and stir in butter and peas
Fluff with a fork, sprinkle with remaining 1/4 cup parmesan cheese, and serve

4 servings

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