Instructions: In 4 tablespoons hot butter in heavy 3 quart saucepan saute onion and parsley 5 minutes. Add 2 cups water; bring to boiling. Reduce heat and simmer, covered, without stirring 14 minutes or until liquid is all absorbed. Meanwhile, cook peas as package label directs; drain well. Stir peas, salt and remaining butter into rice. Turn on serving dish. Sprinkle top with grated Parmesan cheese.

Makes 6 to 8 servings.

Note: You may
substitute 1 1/2 cups fresh shelled peas for frozen peas. Cook in boiling salt water 10 to 15 minutes or until just tender. Drain well and add to rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.