Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
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HAM, RICE, and PEAS
5 c chicken broth ¼ c plus 2 T butter ½ c onion, finely chopped 1½ c long grain rice 1 c diced, cooked ham 2 c frozen peas, thawed 1 c shredded Parmesan cheese
In a medium saucepan, warm broth to a simmer, but do not boil. Keep warm throughout cooking. Sauté onion in ¼ c butter. Cook until onion is translucent. Add rice and stir to coat. Add ham and peas, mixing well. Pour in 2 cups of broth, heat to simmer. Allow to cook uncovered, about 10 minutes or until liquid is evaporated. Continue adding broth 1 cup at a time, allowing to cook for about 10 minutes with each cup. Once all liquid is used and absorbed, stir in Parmesan and 2 T butter. Serve hot.
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