In large saucepan or Dutch oven, saute onion in butter until golden. Add peas and salt, cook for two minutes, stirring often. Add broth. Bring to a boil, add rice, stirring thoroughly. Simmer for an additional 25 minutes or until rice is tender. Add parsley. Remove from heat. Add Parmesan cheese just before serving. Posted to MM-Recipes Digest by Paula
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 6|
|Calories from Fat: 140 (42%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 40.3mg||12 %|
|Sodium 1233.4mg||43 %|
|Potassium 223.5mg||6 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 35.3g|
|Protein 10.7g||15 %|
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Calories per serving: 334
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