Venetian Rice
4 slices bacon, chopped 1 small onion, minced 3 T. butter or margarine, melted 1 pkg. frozen English peas, thawed (10 oz) 3/4 cup long grain rice, uncooked 2 cups chicken broth 1 t. salt Dash pepper 1/2 cup grated parmesan cheese
Cook bacon in a medium skillet until crisp; remove bacon, discarding drippings. Drain bacon on paper towels. Set aside. Saute onion in butter in skillet over medium heat until tender. Add peas and rice; stir well. Add chicken broth, salt land pepper; Stir well. Bring to a boil; cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Add reserved bacon and Parmesan cheese and stir well. Serve at once. Makes 6 to 8 servings Source: Jean Peterson, A Feast for All Seasons