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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)