Directions:
- Saute the onion and half the butter in a heavy saucepan until the onion is golden and soft.
- Mix in the peas and half the parsley and cook over a low heat for 5 minutes if you are using fresh peas. 1 to 2 minutes longer for frozen.
- Add a few tablespoons of stock if necessary.
- Meanwhile, bring the stock to a boil.
- Pour the stock over the peas, bring the stock to a boil again and mix in the rice.
- Cover the pan and cook, over a low heat, until the rice is cooked, stirring occasionally.
- Taste and adjust seasonings.
- Remove from the heat and mix in the remaining butter, the rest of the parsley and the Parmesan cheese.
- Mix well and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 586.01 Kcal (2454 kJ) | ||
| Calories from fat | 160.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.82g | 27% | |
|---|---|---|---|
| Cholesterol | 45.61mg | 15% | |
| Sodium | 563.97mg | 23% | |
| Potassium | 399.96mg | 9% | |
| Total Carbs | 78.41g | 26% | |
| Sugars | 8g | 32% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 20.15g | 40% | |
| Vitamin C | 21.3mg | 35% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 164.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 142.75 Kcal (598 kJ) | ||
| Calories from fat | 39.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 27% | |
|---|---|---|---|
| Cholesterol | 11.11mg | 15% | |
| Sodium | 137.39mg | 23% | |
| Potassium | 97.43mg | 9% | |
| Total Carbs | 19.1g | 26% | |
| Sugars | 1.95g | 32% | |
| Dietary Fiber | 0.82g | 14% | |
| Protein | 4.91g | 40% | |
| Vitamin C | 5.2mg | 35% | |
| Iron | 0.2mg | 4% | |
| Calcium | 40mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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