Risotto (v4)
Number: 5928760
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Makes servings
  • 8 tbsp chopped scallions
  • 1 cup Uncooked brown rice
  • 2 tbsp Olive oil
  • 2 cup chicken broth
  • 1 cup Green peas
  • 1 tsp Dried rosemary
  • 1 tsp dried oregano
Saute scallions and rice in hot oil in large skillet for about 3 minutes.
Stir in broth and bring to a boil.
Remove from heat.
Pour mixture into a 1 ½ qt casserole.
Stir in peas and herbs.
Cover, bake at 400°F for 20-25 minutes.
Liquid should be absorbed

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