Heat the butter and oil in a heavy wide saucepan. When foaming subsides add the onion and cook for 5 minutes or until golden brown. Add half of the celery and carrot and cook for 3 to 4 minutes or until tender but still crisp. Add the rice and cook, stirring continuously, for 5 minutes or until toasty. Add the garlic and simmer a few seconds. Add 1/2 cup boiling water and cook until rice has fully absorbed it. Continue this way until 1 1/2 cups water have been absorbed, then add 1 cup of boiling water. After 20 minutes or when the rice is half cooked add the remaining celery and carrot and cook for 10 minutes more. Add the peas and finish cooking the rice. Season to taste with salt and pepper. Right before serving, stir in the Parmesan cheese and basil. Garnish with pine nuts. (If you want a more ample meal, serve this with grilled boneless chicken breasts marinated in lemon juice; grill them when rice is half way done.) Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #348 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6733 From: email@example.com (Shermeyer-Gail) Date: Fri, 20 Dec 1996 17:35:20 -0500
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|Serving Size: 1 Serving (1278g)|
|Recipe Makes: 1|
|Calories from Fat: 421 (23%)|
|Amt Per Serving||% DV|
|Total Fat 46.7g||62 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 44mg||14 %|
|Sodium 998.3mg||34 %|
|Potassium 1088.8mg||29 %|
|Total Carbohydrate 302.8g||89 %|
|Dietary Fiber 19.6g||78 %|
|Sugars, other 283.2g|
|Protein 54.5g||78 %|
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Calories per serving: 1862
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