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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Serve this as a side dish or main course. This dish has all the fresh flavours of Spring! Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, finely chopped |
2 cups short-grain rice |
4 cups chicken stock or 4 cups vegetable stock |
2 cups carnation evaporated milk (regular, 2%, or fat-free) |
1 cup frozen peas, defrosted |
1/2 cup parmesan cheese, grated |
1/4 cup fresh chives, chopped |
3 tablespoons basil, chopped |
1 tablespoon mint, chopped |
1 tablespoon lemon zest |
Directions:
1. Heat oil in a large saucepan on medium heat. Add onion and garlic and cook gently for 5 minutes. Add rice and coat with onion mixture.
2. Meanwhile combine stock and Carnation milk in a saucepan. Heat until just simmering.
3. Add 1 cup stock mixture to rice. Stirring constantly, cook on medium-high heat until all liquid has been absorbed or has evaporated. Continue to add stock mixture 1/2 cup at a time. Stirring constantly, cook until each addition is absorbed before adding next. Cook until rice is tender, about 15-18 minutes. Stir in remaining ingredients. Serve immediately.
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