• 3 Tbspns butter or margarine
• 3 Tbspns extra virgin olive oil
• 1/3 cup onion, finely chopped
• 2 Tbspns Italian flat leaf parsley, finely chopped
• 1 cup long grain white rice, uncooked
• 1 1/2 cups fresh green peas, shelled
• 1 Tspn sea salt
• 3 Tbspns parmesan cheese, grated

In a medium sized saucepan, heat the olive oil and sauté the onion and parsley about 5 minutes. Add 2 cups water and rice; bring to a boil. Reduce heat and simmer, covered, without stirring 14 minutes or until liquid is absorbed. Meanwhile, cook peas in salted boiling water for about 10 to 15 minutes; drain well. Add the peas, sea salt, and butter to rice. Toss well. Turn onto a serving dish and sprinkle with freshly grated parmesan cheese. Makes 6 servings.