Ingredients

1 Tbsp. virgin olive oil
1 small onion, chopped
3/4 C. brown basmati rice, soaked 2 hours
1/4 C. dry white wine
1/4 tsp. dried leaf thyme, crushed
1/8 tsp. pepper
2 C. chicken broth, or vegetable stock
1/2 C. red bell pepper, diced
2 Tbsp. parmesan cheese, grated

Cooking Instructions

In a medium-sized nonstick saucepan, heat oil. Saute onion until softened. Rinse and drain rice. Add to saucepan and brown. Add wine, thyme, pepper and broth. Bring to a boil. Reduce heat. Cover and simmer 15 to 20 minutes until rice is almost done. Add peas and bell pepper. Cook, stirring occasionally, until all liquid is absorbed, about 5 minutes. Garnish with cheese and serve.
 
 
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