• 1 Tbs. unsalted butter
• 3 Tbs. onion, minced
• 1 cup short grain rice
• 2 cups chicken stock
• 1 lb. frozen baby peas, thawed
• 1/4 cup grated Parmesan cheese

Melt butter in a heavy saucepan over medium heat. Sauté onion 3 minutes or until softened. Add rice and sauté 2 minutes, stirring constantly. Stir in stock. Increase heat to high and bring to a boil. Immediately reduce heat to low. Cover saucepan and simmer 10 minutes. Add peas to saucepan, without stirring, and steam another 5-10 minutes, or until rice is tender and liquid is absorbed. Stir in Parmesan, and salt and pepper to taste.

Per serving: calories 336, fat 5.5g, 15% calories from fat, cholesterol 11mg, protein 13.6g, carbohydrates 57.1g, fiber 7.8g, sugar 7.3g, sodium 573mg, diet points 6.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 3.4, Lean meat: 0.6, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

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