Title: Risotto
Categories: Rice Vegetable Side dish
Yield: 4 Servings

1/2	c	Chopped scallions
1	c	Uncooked brown rice
2	tb	Olive oil
2	c	Chicken broth
1	c	Green peas
1	ts	Dried rosemary
1	ts	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 1/2 qt casserole. Stir in peas and herbs. Cover, bake at 400 for 20-25 minutes. Liquid should be absorbed.

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