In 4 tablespoons hot butter in heavy 3 quart saucepan saute onion and parsley 5 minutes. Add 2 cups water; bring to boiling. Reduce heat and simmer, covered, without stirring 14 minutes or until liquid is all absorbed. Meanwhile, cook peas as package label directs; drain well. Stir peas, salt and remaining butter into rice. Turn on serving dish. Sprinkle top with grated Parmesan cheese. Makes 6 to 8 servings. Note: You may substitute 1 1/2 cups fresh shelled peas for frozen peas. Cook in boiling salt water 10 to 15 minutes or until just tender. Drain well and add to rice. Posted to recipelu-digest by "Diane Geary."
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1239 (99%)|
|Amt Per Serving||% DV|
|Total Fat 137.6g||184 %|
|Saturated Fat 46.4g||232 %|
|Monounsaturated Fat 54.1g|
|Polyunsanturated Fat 30.8g|
|Cholesterol 153.3mg||47 %|
|Sodium 150mg||5 %|
|Potassium 206.3mg||5 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 4.8g|
|Protein 4.9g||7 %|
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Calories per serving: 1256
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